Ingredients

1 spaghetti squash
1 15 oz can diced tomatoes
1 bunch scallions (spring onions) chopped
8 oz shredded cheddar cheese.

Directions

1. Prepare spaghetti squash; poke holes with sharp knife and bake at 425 degrees or boil until tender. (Or follow instructions on label on squash - either way is fine)
2. Split lengthwise, remove seeds and string squash into "spaghetti".
3. Combine with chopped green onions, cheddar cheese and drained canned diced tomatoes into 8" square or round pan.
4. Bake covered for 30 mins at 350 until cheese is melted; uncover and bake 15 mins more to get top crusty.
5. Enjoy!

No comments posted yet.