Serves: 2

Ingredients:

  • 2 spaghetti squash
  • 2 cups diced tomatoes
  • 4 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1/3 cup chopped onion or shallots
  • ¼ cup toasted pine nuts
  • Small handful of fresh basil
  • 3 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes

Directions:

  1. Cook spaghetti squash. When cool enough to
    handle, slice in half, remove seeds and stringy
    bits and shred with 2 forks. Set aside squash.
  2. In a large sauté pan, heat oil over medium heat.
    Add onions and mushrooms, stirring constantly,
    about 3-4 minutes. Add garlic and stir another
    minute or 2, just until fragrant. Don’t let garlic
    brown.
  3. Add tomatoes and continue stirring.
  4. Add cooked spaghetti squash and toss until
    squash is hot and vegetables are evenly
    distributed.
  5. Toss with fresh basil and toasted pine nuts.
    Season to taste with kosher salt, pepper, and a
    pinch of red pepper flakes if desired.