10 Jul Spaghetti Squash with Tomatoes and Basil
Directions: (Makes 2 servings)
1. Preheat the oven to 375 degrees
2. Using a sharp knife, cut the squah in half, lengthwise. Place each onto a baking pan, cut side down. Bake for 30 minutes. Remove squash from oven and set it aside to cool before handling.
3. Use a large spoon to scoop out the stringy pulp from the squash. Then, using a fork, carefully scrape apart the strands of the squash. Discard the skin.
4. Meanwhile, add olive oil to a large saute pan over medium heat. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar.
Taste the squash – and season with salt and pepper according to taste. Cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.