This started out as an experiment. I have always been curious as to what spaghetti squash would taste like. After making this dish, I can say that spaghetti squash is now one of my favorite vegetables. Not only is it a healthy, gluten free alternative to pasta, but it taste delicious and could not be easier to make.
Grab the squash, cut it in half, remove the seeds, drizzle with olive oil, sprinkle salt and pepper, bake, top off with tomatoes, mozzarella, basil, broil for a few minutes, remove from the oven and enjoy!
Spaghetti Squash Maragarita
1 Spaghetti Squash
2 tablespoons of extra virgin olive oil
1 large tomato, diced
2 tablespoons fresh basil, chopped
1/2 cup of freshly shredded mozzarella
1 garlic clove, finely chopped
Salt and Pepper to taste
Pre heat the oven to 400F. Slice the spaghetti squash in half (lengthwise) with a large knife. Remove the seeds and center strings and discard, you won’t need this. Drizzle the halves with olive oil and sprinkle with salt, pepper and finely chopped garlic. In a lined baking pan place the halves open side down for 30 minutes. Check with a fork to see if the squash is soft, and remove from the oven. With a fork, fluff and scrape the stringy squash and leave it in the skin. Place the oven in broil and add the tomatoes, mozzarella and the remaining olive oil, stir until it is distributed evenly. Broil for about 4-5 minutes until the cheese is melted and looks delicious. Remove from the oven and sprinkle with the chopped basil, and some fresh ground pepper or parmesan cheese if desired. Let cool for a few minutes, and dig in.