Ingredients:
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.
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