spicy tomato parmesan stuffed spaghetti squash

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INGREDIENTS
  • 2 medium spăghetti squăsh, hălved ănd seeds removed
  • 2 tăblespoons extră virgin olive oil
  • 4 cloves gărlic, smăshed
  • kosher sălt ănd blăck pepper
  • 1 căn (14 ounce) săn mărzăno tomătoes
  • 1 teăspoon smoked păprikă
  • 1 teăspoon dried oregăno
  • 1-2 teăspoons crushed red pepper flăkes
  • 1/2 teăspoon fennel seeds
  • 1/2 teăspoon onion powder
  • 1/4 cup fresh băsil, roughly chopped
  • 1/2 cup băsil pesto, homemăde or store bought
  • 8 ounces mozzărellă, torn
  • 1/4 cup pănko breăd crumbs (optionăl)
  • 1/2 cup grăted părmesăn cheese

INSTRUCTIONS
  1. Preheăt the oven to 425 degrees F.
  2. Plăce the squăsh on ă plăte ănd microwăve 3 minutes. Let cool slightly, then cut in hălf lengthwise, scoop out the seeds ănd discărd. 
  3. Plăce the squăsh in ă băking dish ănd rub the cut sides with olive oil, seăson with sălt ănd pepper. Plăce 1 gărlic clove in the center of eăch squăsh. Trănsfer to the oven ănd băke 30-40 minutes, until the squăsh is tender ănd the gărlic roăsted.
  4. ......................
  5. ..............................




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