Spaghetti Squash with Garlic and Burst Cherry Tomatoes

Wash, cut the squash lengthwise and scoop out seeds. Drizzle with 1 tablespoon of the olive oil on the flesh side and season generously with salt and pepper. Place on microwave safe dish cut side down and cook approximately 10 minutes or until skin feels soft. Remove carefully from microwave and let cool enough to handle.

In the meantime, in a small pan heat the remaining 1 tablespoon olive oil. Place cherry tomatoes in the pan along with garlic. Add salt and pepper to taste. Cook on low to medium heat until tomatoes burst gently, approximately 6–8 minutes. Remove from heat and set aside.

With a fork, scrape the flesh from the squash into a large bowl stirring gently to break it up. Pour the tomato mixture on top, season with more salt and pepper if needed. Sprinkle with Parmesan and fresh basil.