Spaghetti Squash with Parmesan Cheese

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Spaghetti Squash with Parmesan Cheese
1 spaghetti squasholive oil
3 tbs butter
2 tomatoes, cored, seeds removed, diced
2 tbs fresh chopped basil
1 clove garlic, crushed and finely minced
1/2 cup grated Parmesan cheese, plus more for serving
1/8 tsp ground black pepper
3/4 tsp salt, or to taste
Line a baking pan with foil and oil lightly with olive oil. Heat oven to 375°.
Cut the squash in half lengthwise. Scoop out seeds and any soft fibers. Arrange the squash, cut side down, on the foil lined pan. Cover the pan tightly with foil and bake for 1 hour. Turn over, cover once again with foil, and bake for about 20 minutes longer, or until very tender.
Scoop squash out of its peel and toss in a large bowl with the butter, diced tomato, basil, garlic, Parmesan cheese, pepper, and salt.
Serve hot with crusty bread.
Serves 4 to 6.

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