Recipe by Kate Scarlata
1 medium Spaghetti Squash
2 tbsp Garlic Infused Olive Oil
1 cup Canned Tomatoes, drained
¼ cup Pumpkin Seeds (Pepitas), roasted
¼ cup Parmesan Cheese
8 large Basil Leaves, chopped
Salt and Pepper, to taste
Preheat oven to 190 C/375 F
Cut unpeeled squash in half horizontally. Using a spoon or fork, scrape out the seeds and attached strands.
Brush the inside of each squash half evenly with garlic oil.
Place the sliced side of each squash down on a cooking sheet and place in pre-heated oven. Bake for 45 minutes or until you can easily pierce with fork.
Remove squash from oven and let cool until easy to handle.
With a fork, scrape out the spaghetti-like strands into a medium size bowl.
Fold in diced tomatoes.
Evenly distribute squash into serving dishes and garnish with pumpkin seeds, Parmesan and basil leaves.
|Nutrition Information (per serve)
|936 Kj / 224 cal