Roasted Tomato Basil Spaghetti Squash

I can’t stop eating this. It’s possibly one of my very favorite new recipes. It is so simple too. I suspect this will become a fall staple. Next time I’m going to add grilled chicken and make it a full meal as opposed to a side dish. But it was pretty tasty all by itself. The basil/tomato/spaghetti squash combo is so good. It feels lighter than a full plate of pasta, but has all of the rich flavor of a savory Italian dish. Mmmm mmmm good.

Ingredients

1 spaghetti squash
Drizzle of olive oil
Garlic salt
Pepper to taste
2 small roma tomatoes, chopped
2-4 Tbs fresh basil leaves, finely chopped
1/2 cup grated Asiago and Romano Cheese {can also use Parmesan or Mozzarella}

Directions

Preheat oven to 400. Hack the squash in half lengthwise. Use a spoon to scrape out all the guts. Drizzle olive oil all over each half, then sprinkle garlic salt and pepper. I just sprinkle a bit on each side {totally your call on how much here. You can always add more after it’s baked}. Place squash cut-side down on a baking sheet {I put mine on a Silpat} and bake for 40 minutes.

Remove from oven and carefully flip over. Use fork to pull squash strings away from the side. Mix in the tomatoes and basil, and top with cheese. Place back in the oven and broil on high for 3 minutes or until the cheese is bubbly and golden. Enjoy!