Spaghetti Squash with Fresh Tomatoes and Basil

This is the best thing ever to make in the late summer when winter squash starts showing up. I don’t know the exact proportions, just taste it to make sure it’s right.

1/2 Spaghetti Squash

Olive Oil

Fresh chopped tomato

1 Package EverSummer Basil, chopped

Chopped Garlic

Grated Parmesan Cheese

Salt and Pepper


Carefully cut squash lengthwise and discard seeds. Save 1/2 for later. Cook squash by putting it cut side down in a glass dish and pouring  in enough water to cover the bottom of the dish. Either bake for about 30-45 minutes in the oven at 425 or cover with plastic wrap and microwave for about 12 minutes on high. Make sure the squash is soft. Let it cool.

Heat olive oil in large pan or wok. Saute the garlic. With a fork (very important!) scrape the strands of squash into the pan. Over low heat gently mix in the tomatoes, basil, Parmesan cheese and salt and pepper. Don’t overstir.  Serve warm. This is so good. 


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