Spaghetti Squash with Basil and Grape Tomatoes
1 - 2 large spagetti squash
2 Tblsp chopped garlic
1 cup heavy cream
1 carton grape tomatoes (halved)
1/4 cup grated parmesan
fresh basil (cut into thin ribbons)
salt and pepper to taste
Preheat oven to 350' F. Lightly grease a baking sheet.
Split squash in half lengthwise and remove seeds. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven or until soft. Set aside and allow to cool for a few minutes. Using a large spoon, scoop squash out into a serving bowl, separating threads with fingers or a fork. Toss with a tiny bit of olive oil, salt and pepper.
In a saucepan, saute chopped garlic in a Tbsp of oil. When it begins to turn a light golden color, add cream. WHen hot, add parmesan and stir, while it melts into the cream. This will thicken the sauce. If you'd like the sauce thicker, add a bit more parmesan. Season with salt and pepper to taste and remove from heat.
Pile spaghetti squash on individual plates and top with sauce, tomatoes and ribbons of basil.
YUM!
