Spaghetti squash with tomato basil sauce Source: Cooking Light, March 2012 (with modifications) Course: Sides Cuisine: Italian Food Group: Vegetable Serves: 4 |
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Ingredients
1 (3 lb) spaghetti squash |
1-2 tablespoon(s) Olive oil |
3-4 clove(s) garlic, minced |
2 14.5 oz. cans of diced tomatoes |
1/3 cup(s) chopped fresh basil |
Pecorino romano cheese |
Instructions
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Notes: |