Tomato Mushroom Spaghetti Squash

Ingredients

2 spaghetti squash cooked "al dente", about 6 cups.

2 cups diced tomatoes

4 cloves garlic minced

8 ounces mushrooms sliced

1/3 cup chopped onions or shallots

small handful of fresh basil cut chiffonade

3 Tablespoons olive oil

Kosher salt and black pepper to taste

Pinch of red pepper flakes if desired

Optional: Parmesan cheese

Directions

1. Cook spaghetti squash. (see notes) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.

2. In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or 2, just until fragrant. Don't let garlic brown.

3. Add tomatoes and continue stirring.

4. Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.

5. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired.

Adapted original recipe by What a Girl Eats