As a big fan of squash and pumpkins, I couldn’t avoid sharing another awesome and easy recipe with one of my favorite, the yummy spaghetti squash. ;)
Here it goes!
1 spaghetti squash
3 tomatoes, no seeds and chopped (depends on the size of the spaghetti squash and how much you want to use)
Parmesan cheese, sheered
How to make:
Turn the oven to 400 F and line a tray with wax paper.
Cut the squash into half and remove the seeds.
Drizzle inside with olive oil and turn them upside down on the tray. Let them cook until the inside of the squash half is soft. It could take 30 to 40 minutes or more. Check after 20 minutes with a fork.
Meanwhile, cut the tomatoes and remove the seeds, then chop them into squares.
In a bowl, add the chopped tomatoes and drizzle with olive oil, salt and pepper to taste.
After the squash is soft, remove from the oven and turn the sides up. With a fork, scratch the inside and add the tomatoes mixed with olive oil, salt and pepper. Then, add the parmesan cheese and return them to the oven for more 20 minutes or until the cheese melts.