INGREDIENTS
2
spaghetti squash (cooked "al dente", about 6 cups.)
2 cups
diced tomatoes
4 cloves
garlic (minced)
8 oz
mushrooms (sliced)
1/3 cup
chopped onions or shallots
1/4 cup
toasted pine nuts
small handful of fresh basil (cut chiffonade)
3 tbsp
olive oil
Kosher salt and black pepper
red pepper flakes if desired
Optional: Parmesan cheese