Week 17 Caprese Spaghetti Squash

   Caprese Spaghetti Squash by Chef Liz Arraj
1 Medium-Sized Spaghetti Squash, cut in half and seeds removed
Olive Oil, for drizzling
Salt & Pepper to taste

2 Tablespoons Extra Virgin Olive Oil
2 Large Garlic Cloves, finely minced
1 Pint cherry tomatoes, halved
1 cup fresh mozzarella, diced
1/2 cup fresh basil, thinly sliced

1. Preheat the oven to 375º.
2. Drizzle each half of spaghetti squash lightly with olive oil. Season with salt and pepper. Place the halves cut side down in a baking dish. Bake the spaghetti squash for 35-40 minutes, or until tender. Use the tip below to shred the squash. Set aside in large bowl.
3. Sautee garlic & tomatoes in some olive oil. Add mixture to the squash. Complete with mozzarella and basil.

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Tasty Tip: Replacing pasta with spaghetti squash is a quick and simple way to cut carbs and create so many yummy variations for meals! Shred the squash into “spaghetti” with a fork. But make sure it's cool enough before you handle it with your fingers!