Spaghetti Squash Bake!

After seeing this spaghetti squash bake recipe on Pinterest... I changed it up a bit & tried it myself.
New Recipe:
1 large spaghetti squash 4 cloves garlic 4 Roma tomatoes 1/2 cup fresh basil 1 cup fresh baby spinach 2 tbsp extra virgin olive oil 1/2 cup + 1/2 cup shredded mozzarella cheese salt & pepper to taste
Instructions Pierce squash several times with sharp knife (to avoid squash explosion). Bake on a cookie sheet for 1 hr 20 min at 375, flipping squash once halfway through.

Preheat your oven to 375. 

Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey bits and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside.

Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash.

Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella.

Add mixture to a baking dish & sprinkle the rest of the cheese on top.

Bake at 375 degrees for 30-40 minutes. Enjoy!

Makes 4 servings.

Nutrition per serving: 230 calories, 15g fat, 13g carbohydrate, 12g protein.

This dish is perfect as a side/veggie since it contains healthy fat and a good amount of protein. For a bigger & complete meal, pair this dish with a protein source.