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Spaghetti Squash with Tomatoes and Herbs

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• 1 Medium Spaghetti squash
• 2 Cloves Garlic, minced
• 2 teaspoons Olive Oil
• 1 Can Diced Tomatoes, drained
• 1 Tablespoon Chopped Fresh Basil
• 1/8 teaspoon Dried Oregano
• 2-3 Tablespoons Grated Parmesan Cheese (or Romano Cheese if you prefer)
1. Prepare and cook squash using any of the basic methods below.
2. Sauté the minced garlic in the 2 teaspoons Olive Oil until it's softened and fragrant.
3. Add the tomatoes, basil, and oregano to the garlic and simmer for 10 - 15 minutes.
4. Spoon the garlic tomatoe mixture on top of squash strands.
5. Top with grated parmesan or romano cheese.

Serves 4-6

How to Prepare and Cook Squash (Microwave Method):
1. Cut squash in half and scoop out the seeds and fibers with a spoon.
2. It's especially important, when microwaving, to pierce a few holes in the squash skin with a large knife, skewer or an ice pick to allow steam to escape.
3. Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water.
4. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape.
5. Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let stand for a minute or two.
6. Using a fork, scrape the pasta-like insides out onto a service plate or bowl.

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