Preparation Time:  20 minutes

Servings: 8


1 spaghetti squash
4 cloves garlic, minced
1 cup cherry tomatoes, halved
4-5 leaves fresh basil, chopped
1/2 cup Parmesan cheese, grated
1 tsp balsamic vinegar
olive oil



  1. Using a sharp paring knife, pierce about 6 slits in the spaghetti squash. Microwave on high for 10-12 minutes, turning the squash halfway through. A fork should easily be able to cut through the squash; if there is any resistance then microwave for another 1-2 minutes. Let cool for a few minutes.
  2. Cut the squash lengthwise in half. Remove and discard the seeds. Use a fork to out the strands of squash.
  3. Heat olive oil in large pan over medium heat.
  4. Add garlic, cook for 1 minute.
  5. Add in tomatoes and basil, cook for 2 minutes.
  6. Turn heat to medium-high and add spaghetti squash. Toss.
  7. Season with salt and pepper to taste and drizzle vinegar.
  8. Toss in grated cheese and serve immediately.