Spaghetti Squash with Tomatoes, Basil & Parmesan

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Ingredients

• 3 lb. spaghetti squash, halved lengthwise, seeded
• 2 tablespoons olive oil
• 1/4 cup shredded fresh basil leaves
• 1/4 teaspoon dried oregano
• 3 tablespoons freshly grated Parmesan
• 1 cup thinly sliced cherry tomatoes
• Salt, to taste
• Ground black pepper, to taste

Directions

1. Preheat oven to 400 degrees F.
2. In a glass baking dish arrange the squash half, cut side down, pour about 1/4 cup of water, and cover the dish with foil. Place in oven and bake for 45 minutes.
3. Remove squash from oven and let sit for about 10 minutes before handling.
4. Whisk together olive oil, basil, oregano, and 2 tablespoons of Parmesan in a mixing bowl. Once mixed, stir in the tomatoes and season the with salt and pepper.
5. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over top and enjoy.