Spaghetti Squash Boat with Roasted Tomato Sauce
Ingredients
- 1 spaghetti squash, cut in half and placed face down on a cookie sheet
- 6 large tomatoes, placed on a cookie sheet lined with parchment to roast (can substitute 28 ounce can of diced tomatoes, preferably San Marzano or Pomi)
- 1 medium sweet onion, diced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- Bunch of basil
- Sea salt and fresh ground pepper to taste
- Grated pecorino cheese for serving
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