Spaghetti Spaghetti Squash with Sautéed Cherry Tomato Sauce
Ingredients
- 8 ounces whole-wheat spaghetti
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 pound cherry tomatoes, halved
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 cups cooked spaghetti squash (about 1/2 of a 2-pound squash)
- ¼ cup chopped fresh basil
- Grated Parmesan cheese (optional)
Instructions
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