Cook spaghetti squash. When cool enough to
handle, slice in half, remove seeds and stringy
bits and shred with 2 forks. Set aside squash.
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
Add tomatoes and continue stirring.
Add cooked spaghetti squash and toss until
squash is hot and vegetables are evenly
Toss with fresh basil and toasted pine nuts.
Season to taste with kosher salt, pepper, and a
pinch of red pepper flakes if desired.