Cheesy Spaghetti Squash
Rose-Aimee, as you see in the picture, did not discard one shell but used both parts. The cheese made the squash very tasty and we ate it all up.
Ingredients
- 1 large spaghetti squash (about 3 pounds)
- 1/4 cup Light Parmesan cheese, grated
- 1/2 cup Part skim Mozzarella shredded cheese, shredded
- 2 plum tomatoes, finely chopped
- 1/3 cup chopped fresh parsley
Instructions
- Pierce squash several times with fork or sharp knife to allow steam to escape.
- Microwave on High for 10 minutes or until squash is softened, turning after 5 minutes. Let stand 5 minutes.
- Cut squash in half, remove and discard seeds. Use fork to scrape insides of squash to form strands. Place strands in a large bowl.
- Add the remaining ingredients and toss lightly with fork.
- Spoon mixture into 1 squash shell half, discard second shell half.
- Microwave 2 minutes or until heated through.