Caprese Spaghetti Squash

Instructions

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half lengthwise (if the squash is too tough, puncture in several places, forming a perforated line around the squash. Microwave for 3–5 minutes to soften, then allow to cool before cutting in half). Scoop out the seeds, then place the squash halves cut-side up on a baking sheet. Drizzle the cut sides with olive oil and season with salt and pepper, then use a brush to distribute the seasonings evenly.
• Bake the squash for 40-45 minutes, or until a fork can easily pierce the skin.
• Make the filling: Heat the olive oil in a large pan over medium heat, then add the garlic and onion and sauté until the onion is translucent, about 5 minutes. Add the cherry tomatoes, salt, and pepper and simmer until the tomatoes are softened and saucy.
• Remove the squash from the oven and use a fork pull the flesh into stringy "spaghetti." Add the squash to the pan with the tomato mixture and toss well to combine.
• Add the squash and tomato mixture to the hollowed-out spaghetti squash halves. Top with the mini mozzarella balls and basil.
• Bake for 5–10 minutes, or until the cheese melts.
• Garnish with more basil and serve warm directly in the squash halves.
• Enjoy!