Spaghetti Squash with tomatoes and basil

this is a great recipe that can be adapted to suit your tastes...if you are vegan, leave out the cheese, you can sub the goat cheese with fresh mozzerella, cubed, feta, or parmesan if you like. I just love me some goat cheese. The original recipe is here...I changed it : http://allrecipes.com/recipe/spaghetti-squash-i/detail.aspx?event8=1&prop24=SR_Title&e11=spaghetti%20squash&e8=Quick%20Search&event10=1&e7=Home%20Page Spaghetti Squash with tomatoes and basil 1 spaghetti squash, halved lengthwise and seeded 1 T extra virgin olive oil (EVOO) 1 clove garlic, crushed 1 1/2 C grape tomatoes, cut in half 2 Tbs white wine 1/4 C crumbled goat cheese (or parmesan, or feta) 1 T chopped fresh basil\ salt to taste Preheat oven to 350 degrees. Place the squash cut side down in a large pan (9X13) with about a half inch of water in the oven for about 45 min or until a knife goes right thru it. Let it cool til you can handle it and then use a fork to "string it" , scrape down the insides so it comes out in strings that look like angel hair pasta. Heat oil over med heat and saute garlic 1-2 min, add tomatoes and then wine...cook til tomatoes are heated and wine cooks down a bit. Toss in squash, basil,and goat cheese. Serve warm. Salt to taste.