maleficent

So it's really not in season, but it was just calling to me in the grocery store... (yes, mal, you need help when the vegetables talk to you)

1 spaghetti squash cooked by your preferred method
(I split it in half, seeded it, pricked the skin a few times, and baked it in the toaster oven for about an hour at 375 - when the skin is softish - it's done other method is split it in half, seed it, cover with cling wrap and microwave it for about 20minutes)
(Let it cool for a bit, then take a fork to the flesh and it will all spaghetti up.

add the squash to a bowl.. now we're ready to begin...

1 cup ricotta cheese (low fat or fat free work just as well)
1/2 cup parmesan cheese - divided into 1/4 cup and 1/4 cup
20 basil leaves, ripped apart
2 tomatoes, diced
3 cloves of garlic, minced
pepper to taste
(Spaghetti squash is high in sodium, as is parmesan cheese, adding salt is entirely up to you, I don't thik it needs it)

Mix all ingredients together into a bowl, except the 1/4 cup of parmesan cheese. Tossing gently so that everything is coated.

Add to a baking dish - glass, tin, silicone, doesnt matter. Spread out gently.

Sprinkle with remaining parmesan cheese (or some grated mozarella or provolone if you want)

Bake at 350 until cheese is lightly browned and everything is heated thru.

serve and enjoy

(Usually I will just toss the squash with some olive oil, lemon and garlic - that's good too... )

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