Baked Spaghetti Squash with roasted tomato sauce
really healthy!
1 Spaghetti squash
1 pint jar roasted tomato sauce
1 inch square pesto (we freeze ours, and used half a cube)
grated parmesan cheese
bread crumbs
preheat oven to 350.
Cut the squash in half length-wise - scoop out the seeds and fiber. Place cut side down on a baking sheet and bake 45 min (squash will be easy to pierce with a fork). Let cool for 15 min.
Grabbing the half squash with a pot holder, and using a fork, scrape the flesh into spaghetti-like strands into a large bowl. Repeat with the other half. Mix in the pesto and sauce - place into a casserole dish, add grated parmesan to the top to taste, then seasoned bread crumbs.
Bake at 400 degrees for 40 minutes, until bubbly and browned.
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Craig
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