Spaghetti Squash with Roasted Tomatoes by Pressure Cooking Today

spaghetti squash, water, olive oil, garlic clove, coarse salt and pepper, cherry or grape tomatoes, kosher salt, balsamic vinegar, black pepper

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– 3 lb. spaghetti squash
– 1 1/2 cups water
– 1 tablespoons olive oil
– 1 garlic clove, minced
– Coarse salt and ground pepper
– 2 pints cherry or grape tomatoes
– 2 teaspoons kosher salt
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1/2 teaspoon ground black pepper

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