- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 glove garlic (minced)
- 1 ½ cups tomatoes (chopped)
- 2 tablespoons fresh basil (chopped)
Place spaghetti squash in a baking sheet, and bake for 30 minutes at 350°F. Remove squash from oven, and set aside to cool. Heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, about 2-3 minutes. Stir in tomatoes and cook until tomatoes are warmed. Last, place squash in a medium bowl. Toss with vegetables and serve warm.