Ingredients:
1 whole spaghetti squash, roasted, seeds removed, and scooped out
2T extra-virgin olive oil
2 cloves garlic, finely chopped
¼ cup fresh basil leaves, finely sliced
Salt and pepper
¼ cup Parmesan cheese, grated
1 whole ripe tomato, sliced
½ cup mozzarella cheese
Directions:
Preheat oven to 375F. Lightly grease an oblong shallow casserole dish. To a mixing bowl, add the cooked squash “noodles,” olive oil, garlic, basil, a generous amount of salt and pepper, and the Parmesan cheese. Toss to coat (more olive oil can be added if needed – you want it moist, but not dripping). Spread mixture into the casserole dish. Lay tomato slices on top and season them lightly with salt and pepper. Sprinkle with mozzarella cheese and a little bit more freshly grated Parmesan. Bake 25-30 minutes or until cheese is bubbly and beginning to brown. Serve immediately.
