Roasted Spaghetti Squash

I made spaghetti squash tonight for dinner and instead of steaming it in the oven which is how I have always made it, I roasted the squash and it turned out fabulous. Spaghetti squash can be baked, boiled, steamed, and/or microwaved. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds (another treat). Spaghetti squash can range from ivory to yellow or orange in color. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene It is low in calories, averaging 42 calories per 1-cup (155 grams) serving. This fruit does not taste like spaghetti; it absorbs the flavor of whatever other ingredient you cook it with or serve it with. It is not only healthy, but gluten free as well.

Ingredients

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1 large Roma tomato finely chopped
• 2 tablespoons of fresh basil
• ¼ cup shredded mozzarella cheese
• 1 teaspoon each salt and pepper
• 1 teaspoon garlic powder

Directions

Preheat oven to 400 degrees

1. Using a large knife slice the squash in half, not lengthwise, it is too hard to get even slices, I slice it in half.
2. Use a fork to remove the seeds and center strings.
3. Drizzle the inside of the two halves with the olive oil, using a brush to be sure all surfaces have been coated.
4. Sprinkle the salt, pepper and garlic powder all over the inside surface of the squash.
5. Using an oven safe dish or pan place the cut ends of the squash down on surface.
6. Bake in a 400 F. degree oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
7. Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shell
8. Turn oven onto broil
9. Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the mozzarella cheese.
10. Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.

Allow to cool 5 minutes before serving.