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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 400ºF (200ºC).
Step 2
With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
Step 3
Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
Step 4
In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
Step 5
Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
Step 6
Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality. Add the squash to the tomato mixture and mix in the pan.
Step 7
Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
Step 8
Bake an additional 5-10 minutes, or until cheese melts.
Step 9
Serve in the squash, and top with basil.
Step 10
Enjoy!
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