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Spaghetti Squash with Tomatoes, Basil, and Parmesan

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Spaghetti Squash with Tomatoes, Basil, and Parmesan

• 1 3-pound spaghetti squash, halved lengthwise, reserving one half for another

use, and the seeds discarded

• 2 tablespoons olive oil

• 1/4 cup shredded fresh basil leaves plus additional for garnish

• 1/4 teaspoon dried oregano

• 3 tablespoons freshly grated Parmesan

• 1 cup thinly sliced cherry tomatoes

• Kosher salt

• White pepper

Place squash into perforated pan and steam for twenty minutes until soft or roast in

oven meat side down at 350 degrees for thirty minutes until tender. In a large bowl

whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the

Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the

squash is still warm scrape it with a fork to form strands, add the strands to the tomato

mixture, and toss the mixture until it is combined. Season with salt and pepper.

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