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!)
