Ingredients
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1
spaghetti squash, cut in half lengthwise -
Extra virgin olive oil
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1
cup halved grape or cherry tomatoes -
1
clove garlic, minced -
¼tsp dried oregano
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½cup shredded mozzarella
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¼cup chopped basil
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2
tbsp pine nuts -
Dried chili flakes (optional)
Directions
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1
Preheat oven to 400°F and line a baking sheet with parchment paper. Scoop the seeds and center strands from each half of the squash and discard. Rub the exposed squash flesh lightly with olive oil, and place the squash cut side down on the baking sheet. Bake for 25 to 30 minutes, until tender and the spaghetti strands can easily be lifted with a fork. (Keep oven on for roasting the tomatoes.) Scrape and fluff the squash strands with a fork and let cool. (If making ahead to serve later, cool and place in individual Ziploc® containers and refrigerate.)
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2
On a separate baking sheet lined with parchment paper, toss the tomatoes with ½ tablespoon of oil, garlic, oregano, and a few pinches of salt and pepper. Place the tomatoes in the oven and roast until they are burst and bubbling, about 10 to 15 minutes. (If making ahead to serve later, cool and place in individual Ziploc® containers and refrigerate.)
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3
To serve, portion a serving of the tomatoes, cheese, basil, pine nuts, and chili flakes (if using). Microwave the squash until warmed through, top with the tomatoes, cheese, and basil; microwave until the cheese is melted. Top with pine nuts, and chili flakes (if using).
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