1 spaghetti squash
2 tbsp olive oil
1 large roma tomato (chopped)
2 tbsp finely chopped fresh basil (I used dried)
¼ cup shredded mozzarella cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder
Preheat the oven to 400 degrees. Using a large knife, slice the spaghetti squash in half lengthwise. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and sprinkle with the salt, pepper and garlic. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven. Check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard, bake for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven to broil. Add the tomatoes and basil into the squash. Stir and top with mozzarella cheese. Broil for 3-4 minutes or until the cheese is melted and starting to brown. Allow to cool for 5 minutes before serving.
This was really good. Easy to make. Healthy and gluten free. I’m a big fan of spaghetti squash so it was fun to find a new way to enjoy it.