Tomato Basil Spaghetti Squash

I spent a long time trying to come up with a creative name for this recipe, but in the end I decided to just call it what it is.  Sometimes simple is better, right?  I combined some of the amazing produce from our CSA share this week to make this yummy dish that is refreshing yet filling.  

Tomato Basil Spaghetti Squash

1 large spaghetti squash, cooked and cooled (I recommend just making it a day ahead of time)
2 large tomatoes, chopped
1/2 c fresh basil, chopped 
2 cloves garlic, minced
freshly ground pepper (about 8 grinds)

In a large bowl, combine cooked and cooled spaghetti squash, tomatoes, basil, garlic, and pepper.  Before serving, add a sprinkle of sea salt.  Keeps in the refrigerator 1-2 days.  Serves 8 (large servings!)