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Spaghetti & Spaghetti Squash with Sautéed Cherry Tomato Sauce
Ingredients
  • 8 ounces whole-wheat spaghetti
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 pound cherry tomatoes, halved
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 cups cooked spaghetti squash (about ½ of a 2-pound squash)
  • ¼ cup chopped fresh basil
  • Grated Parmesan cheese (optional)
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