Ingredients

The following ingredients have 6 Servings
  • 3 1/2 pound(s) spaghetti squash
  • 4 - tomatoes
  • 3 tablespoon(s) olive oil
  • 2 - garlic cloves, minced
  • 1 teaspoon(s) salt
  • pinch(es) pepper
  • 1/2 cup(s) mozzarella cheese, shredded
  • 1/4 cup(s) parmesan cheese, grated
  • 1/4 cup(s) green onions, chopped

Instruction

  • Cut squash in half and remove pulp and seeds.
  • Place in pan with cut side down in 1 inch of water. Cook in 350 oven for 45 minutes. Remove and let cool.
  • Cut an X on the bottom of each tomato and drop in boiling water for 30-45 seconds.
  • Remove and place in ice bath.
  • Peel, core and chop tomatoes.
  • Use fork to scoop pulp from squash.
  • Place spaghetti like strands in casserole dish and add tomatoes. Sprinkle with salt and pepper.
  • Saute garlic in olive oil then toss with tomatoes and squash.
  • Top with mozzarella, parmesan and green onions. Bake at 350 for 30 minutes.