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Spaghetti Squash with garlic, herbs and Sun-Dried Tomatoes

Yields1 ServingPrep Time10 minsCook Time1 minTotal Time11 mins

 1 medium spaghetti squash
 1 cup fresh basil or any herbs on hand
 ¼ cup olive oil
 ¼ cup Parmesan cheese for sprinkling, optional
 5 cloves garlic, minced
 ¼ cup oil-packed sun-dried tomatoes, drained and chopped
 salt and pepper according to like

Preheat oven to 375°F. Cut spaghetti squash in half, and remove seeds with spoon. Place squash halves face down on baking sheet, and roast hour. Scrape with fork to release strands. Transfer strands to bowl.


Heat the oil in a pan and when oil is hot put garlic and basil now toss the strands of spaghetti squash add salt and black pepper.


Serve it in a serving dish and top it with chopped sun-dried tomatoes and parmesan cheese and serve warm.