paghetti squash is so cool! You've gotta cook it to believe it, though. This noodle-like squash is a great stand-in for pasta and the flavorful, slightly spicy sauce pairs perfectly with it. Use the biggest, heaviest knife you have to cut the squash and you may even need to use a meat mallet on the top of the knife, near the handle to cut all the way through.

Ingredients:

• 1 small spaghetti squash, cut in half lengthwise, seeds and strings removed
• 1 tablespoon Napa Valley organic olive oil
• 1 large clove Melissa's organic garlic, sliced
• 1/4 teaspoon red pepper flakes
• 7-10 fresh basil leaves
• 1 12-ounce bag Nature Sweet cherry tomatoes, quartered, whole, halved
• 1/4 teaspoon kosher salt

Instructions:


1. Preheat oven to 400º Fahrenheit. Place squash cut side down on a baking sheet and cook 30 minutes, or until tender when pierced with a fork.

2. When squash is done, use a fork to scrape the spaghetti-like flesh into a large bowl.

3. Heat oil in a small frying pan over medium heat. Add the garlic and red pepper flakes. Cook 2 minutes, stirring occasionally. Add basil leaves and tomatoes and season with salt. Cook 1 minute, until slightly softened, stirring occasionally. Remove from heat. Discard basil leaves.

4. Toss squash with sauce and serve immediately.