I cannot wait to try this recipe because apparently not only is it healthy, but its gluten free as well! I found this delish recipe on Facebook and only looked at it because the photo was really to yummy to pass up. I haven’t been eating as many veggies as I should and one too many carbs which is bad news bears in my book so I have to really start vegg-in it up! Also, since it is the winter I love using my oven to cook anything so help heat the house.
1 large organic spaghetti squash
2 tbsp. olive oil
1 large organic Roma tomato, finely chopped
2 tbsp. finely chopped fresh organic basil
1/4 cup shredded mozzarella cheese (or non-dairy substitute)
1 tsp. each salt & pepper
1 tsp. organic garlic powder (I personally prefer to use fresh garlic but this is what it calls for)
1. Preheat the oven to 400 degrees.
2. Slice the spaghetti squash in half lengthwise down the middle.
3. Use a spoon to remove the seeds and center strings.
4. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
5. Place the squash, open side down on a cookie sheet and bake for 30 minutes.
6. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes.
7. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
8. Turn the oven up to broil.
9.. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.
10. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned.
11. Allow to cool for 5 minutes before serving the squash.