SPAGHETTI SQUASH CAPRESE BAKE

I have been making this for a few years now and it has become my favorite spaghetti squash recipe. It's pretty easy to prepare and is great as a side or main dish.  I usually top it with pan seared shrimp and make it more of a main dish.  It's the perfect summer meal!

Ingredients

• 1 large spaghetti squash
• 1 cup grape tomatoes 
• 1 small handful fresh basil
• 2 cups baby spinach
• 2 garlic cloves
• 2 tbsp extra virgin olive oil
• 1 cup + 1/2 cup shredded mozzarella cheese
• salt & pepper to taste

Directions

1. Preheat oven to 375° F
2. Cut spaghetti squash in half lengthwise. Scoop out and discard seeds. Brush squash halves with olive oil and place face down on pan.
3. Bake spaghetti squash for  45 minutes - 1 hour (depending on size).
4. Once squash is cooked through, let cool for 5 mins until cool enough to handle. Using a fork, scrape the "noodles" into a large bowl and set aside.
5. Mince garlic, cut grape tomatoes in half or into quarters, and roughly chop basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with spaghetti squash.
6. Mix well, season with salt & pepper to taste, and stir in 1 cup of shredded mozzarella.
7. Pour mixture into a pie dish and sprinkle with the remaining 1/2 cup of mozzarella.
8. Bake for 30-40 minutes or until cheese on top is lightly browned.
9. Top with additional basil and serve.