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Spaghetti Squash with Basil and Sun-dried Tomatoes

Spaghetti Squash with Basil and Sun-dried Tomatoes

1 Spaghetti Squash
1/2 cup shredded fresh basil
1/2 cup coarsely chopped sun-dried tomatoes
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 ounce mozzarella cheese, grated
1 ounce Parmesan cheese, grated

  1. Preheat oven to 400 degrees.
  2. Cut the spaghetti squash in half and scoop out the seeds
  3. Place the squash halves, cut-side down on a plate and microwave for 5 minutes.  Leave the squash inside the microwave to cool off before handling.
  4. While the squash is cooling, combine all the ingredients except for the cheeses in a large mixing bowl.
  5. With a fork, scrape the flesh of the squash into spaghetti-like strands and add to the ingredients in the bowl.  Toss to combine.
  6. Fold in the Mozzarella cheese.
  7. Spread in a 9×13 baking dish and sprinkle with the Parmesan cheese.
  8. Bake for 10 minutes and enjoy!

Spaghetti Squash contains Folate which helps the formation and development of new cells and helps prevent birth defects, making this an ideal food for pregnant women. It is also packed with vitamins A, B and C, Potassium, Calcium, riboflavin, niacin, and thiamin, which help promote optimal cellular function.  The omega-3 and omega-6 fatty acids help prevent heart diseases, inflammation, arthritis and different types of cancers. The high fiber content will make you feel fuller longer and therefore can also help with weight management.  Enjoy!

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