National Fresh Veggies Day 2013- Spaghetti Squash

In honor of National Fresh Veggies Day, I figured that we would try some spaghetti squash for the first time. Its really refreshing to eat and doesn't make you feel all weighted down. Even my 5 year old enjoyed this recipe. Simple yet delicious.

Ingredients:

1 spaghetti squash
Cherry Tomatoes
Bacon
Parmesan Cheese (I used a mix of Parmesan, Romano, and Asiago)
Mexican Shredded Cheese
Mozzarella cheese
salt pepper

Directions:

I cut the squash in half lengthwise and put them face down in a baking dish with about an inch of water. After baking this for appx 30-40 minutes, I let them cool slightly and then scooped out the seed section. Using a fork, I then carefully scraped the squash out making it look like spaghetti noodles. I let them drain in a colander while I was preparing the rest of the ingredients.

Lay the spaghetti squash in a small baking dish so its evenly distributed across the bottom. Then sprinkle with salt, pepper, Parmesan cheese mix, and mozzarella cheese. Bake for about 20 minutes or until the squash is cooked through and cheese is melted.





Top with Sliced cherry tomatoes, bacon, and Mexican shredded cheese.