Tomato-Basil Spaghetti Squash Alysse Gear of the Victory Garden Initiative describes this dish as “gluten-free, dairy-free and full of flavor.” 1 small spaghetti squash 3/4 tsp. GRANULATED GARLIC POWDER 1/4 tsp. salt (Alysse likes SEA SALT) 1/4 tsp. PENZEYS PEPPER 1 1/2 tsp. olive oil 1 large tomato (Alysse likes heirloom moonglow tomatoes), halved and sliced into wedges (we actually used two smaller garden tomatoes, one orange and one red) 1/2 Cup fresh basil leaves (do need to be fresh for this recipe) 1/4 Cup toasted walnut halves and pieces (place in the oven for the final 10-15 minutes of squash baking time) 2-4 TB. balsamic vinegar, depending on how much you like

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