Spaghetti Squash with Pesto and Cherry Tomatoes

INGREDIENTS:

• 1 spaghetti squash, halved and seeds removed
• 1 cup cherry tomatoes, halved
• Vegan pesto (store-bought or homemade)
• Fresh basil leaves for garnish
• Salt and pepper to taste

DIRECTIONS:

1. Preheat the oven to 375°F (190°C).
2. Place the spaghetti squash halves on a baking sheet, cut side down. Roast for 30-40 minutes or until tender.
3. Use a fork to scrape the spaghetti squash into “noodles.”
4. Toss the squash noodles with vegan pesto and cherry tomatoes. Season with salt and pepper.
5. Garnish with fresh basil leaves and serve.