TOMATO BASIL SPAGHETTI SQUASH BAKEINGREDIENTS: 1 medium-sized spaghetti squash 2-3 tablespoons olive oil 2 cloves garlic, minced 1/2 cup tomato sauce 1/2 cup cherry tomatoes, halved 1/4 cup basil, chopped salt & pepper, to taste

DIRECTIONS: Preheat oven to 375 degrees. Slice the stem off the top of your squash, then turn on it side and slice it in half lengthwise. Remove seeds and innards, and toss in the compost. Drizzle each half with olive oil, a little over a tablespoon each, and sprinkle each side evenly with minced garlic. Pour about 1/4 cup of sauce into each half, then top each side evenly with sliced cherry tomatoes, basil, salt & pepper. Cover in aluminum foil and place on a baking sheet to catch any drippings. Bake for 50-60 minutes, until mixture is bubbling and

squash is fork tender.  Once ready, remove from oven and use a fork to separate squash strands. If you want, you can scoop mixture into a bowl and stir, if you like more room to work. Otherwise, use a fork to toss the squash pasta and tomato basil mixture together right in the squash halves, and serve immediately. Sprinkle with fresh basil and nutritional yeast to garnish. Makes 6-8 servings. Saves well in an airtight container in the fridge for up to a week. Enjoy!

FETTLE VEGAN www.fettlevegan.com

This recipe is: VEGAN

GLUTEN-FREE SOY-FREE NUT-FREE