This dish was inspired by a trip to my local farmer’s market. I go every Saturday, but summer is my favorite time to go because of all the amazing vegetables!
1 spaghetti squash (medium sized)
grape tomatoes (about 1 dozen) cut in half
farmers cheese – cut up – 1/2 cup
fresh basil – 4 leaves – cut up
2 cloves garlic – minced
2 tbsp olive oil
*Preheat oven 425*
*Prepare a cookie sheet by lining with foil and spray with non-stick spray
*Cut squash in half, remove seeds, Brush each half with 1 tbsp of olive oil, then add a minced clove of garlic to each half. Cover with foil. Cook for 1 hr or until done (when flesh is tender).
*While squash is cooking , cut tomatoes, cheese, and basil and set aside.
*When squash is done, let it cool a few minutes to make handling easier. Then with a fork scrape flesh from each into bowl. Add tomatoes and cheese and gently stir until all mixed together. Top with basil. And ENJOY!