Spaghetti Squash and Tomatoes


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!




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