This recipe reminds me of stuffed potato skins, but a healthier, fresher, more adult version. Still tastes great with a beer, though.
Ingredients
- 1 spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- Olive oil
- 3 cloves garlic, minced
- ½ yellow onion, diced
- 1 cup cherry tomato, halved
- 1 ball of mozzarella cheese
- Salt and pepper to taste
- Freshly grated parmesan cheese
- Fresh basil, to garnish
Directions
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
- Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy spaghetti quality. Add the squash to the tomato mixture and mix in the pan.
- Add mixture back to the hollowed out spaghetti squash halves. Top with mozzarella and basil.
- Bake an additional 5-10 minutes, or until cheese melts.
- Serve in the squash, and top with basil and parmesan cheese.