SPAGHETTI SQUASH TOMATO BAKE

Spaghetti Squash Tomato Bake image

Provided by Bev Weidner

Time 1h30m

Yield 4 servings

Number Of Ingredients 6

One 3-pound spaghetti squash
4 teaspoons extra-virgin olive oil
Coarse salt
Half a 24-ounce jar tomato-basil sauce, such as Classico® Organic Tomato & Basil Sauce
Half an 8-ounce block mozzarella, shredded (or 1 cup shredded mozzarella)
Freshly torn basil leaves, for garnish

Steps:

Preheat the oven to 400 degrees F.
Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes.
Flip the squash halves and fluff the "spaghetti" strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!)
Garnish with basil and serve.