Spaghetti Squash with Tomatoes

Preheat oven to 375 F.

Line a baking sheet with parchment paper.

With a skewer or knife prick the squash all over. Place it on the baking sheet and bake for 45 – 60 minutes, rotating half way through.

Once squash is done, cut it in half and with a spoon take out the seeds. Then with a fork scrape out the insides of the squash. Place squash in a bowl.

In a small skillet over medium heat, add olive oil and garlic. Cook for about 30 seconds. Add tomato and cook until warm.

Add tomato mixture into the bowl with the squash. Add your basil and pepper flakes and toss. Top with cheese.

Serve and enjoy!

Serves 1.

Calories per serving: 142, Fat: 6.3, Cholesterol: 2.5, Sodium: 97, Potassium: 560, Carbs: 20, Fiber: 5, Sugar: 6, Protein: 3.7