A new twist to spaghetti

Baked Spaghetti Squash

Easy Baked Spaghetti Squash

1 medium spaghetti squash, should yield about 2 cups cooked (my huge one made way too much!)
2 small zucchini grated
1/4 red onion
1 clove garlic, crushed
1/2 14oz can diced tomatoes
1/3 cup parmesan cheese plus more for sprinkling
1/4 cup Italian bread crumbs
6 fresh sliced basil leaves
salt and pepper to taste
Preheat oven to 350 degrees F. Heat the squash whole in the microwave for about 5 minutes. Use pot holders to remove the squash, cut in half and scoop out the seeds and strings (the strings are darker yellow and thin). Place one half cut side down on a microwave safe dish (no water needed) and heat for 3-5 minutes or until the spaghetti strings can be removed easily with a fork. Repeat with the other half. While each side is cooking prep the zucchini, onion and garlic and cook the onion until soft, then add the garlic and cook for another minutes. Fork out the strands from the spaghetti squash into a bowl and add the shredded zucchini, tomatoes, red onion, garlic, basil and salt and pepper and stir to combine. Add the parmesan cheese and gently stir. Place in a 9×9 baking dish and sprinkle the top evenly with breadcrumbs and a little parmesan. Cook for 25 minutes. Serves 4 with leftovers.

Credit:babble.com