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 Squash1 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!)