Pack a ton of flavor into this simple and healthy squash with delicious chopped sun-dried tomatoes and parmesan cheese.
What you will need
1 Spaghetti Squash
.5 oz Fresh Basil
4 oz Sun-dried Tomatoes
2 oz Shredded Parmesan(Nutritional facts 274 calories, 10.93 g fat, 32.06 g carbohydrates, 18.42 g protein, 21 mg cholesterol, 2686 mg sodium)
How to cook
Set oven to 400°F
Cut the spaghetti squash in half. These can be tough to crack open, but just keep trying!
Scoop out the seeds from each side.
Place the squash on a prepared baking sheet and coat the inside and outside with olive oil.
Season both sides of the squash with a generous pinch of black pepper.
Flip the squash so the skin is facing up and poke holes to prevent the skin from bursting.
Bake for about 30 minutes at 400°F or until a fork can pierce through the squash flesh. This squash is best if not overcooked since it will get mushy, so I recommend cooking less rather than too much!
If not already chopped, chop the sun-dried tomatoes into small pieces.
Pick the leaves from the fresh basil and stack together. Roll into a log and slice as thin as you can.
Once cool enough to handle, shred the squash with a fork.
Add the chopped sun-dried tomatoes and parmesan to the squash halves.
I love to add just a drizzle of the oil from the sun-dried tomato jar for some extra flavor, so if you have some leftover, add a drizzle to each half.
Mix all the ingredients in each squash half together. It might be easier to toss everything in a large bowl and return to the squash half if you'd like to serve it that way.