Spaghetti squash is in season and a great low carb alternative to pasta. Topped with pesto, roasted cherry tomatoes, and mozzarella and you have a master piece!
You will need:
1 spaghetti squash
2 cups cherry tomatoes
1 cup of mozzarella cut into bite size pieces
1/2 cup of pesto ( homemade or store bought)
red chili pepper flakes if you like to add a bit of heat
Cut you spaghetti squash in half and lay cut side down on a cookie sheet. Place in a 350 degree oven. You will know when it is done by poking the top and your finger will dent the shell or skin. While the spaghetti squash is in the oven place the cherry tomatoes in a glass ( oven safe) dish and put in the oven next to the squash. I personally poke each cherry tomato to release juices and prevent them from splurging how tomato juice when I eat. I like how the juice caramelizes in the glass baking dish as well, adds lots of flavor.
Meanwhile, mix the pesto and mozzarella in a large mixing bowl. Then the squash is ready ( usually 45 minutes or so) use a tea towel to hold the squash and scrape the squash using a fork directly onto the pesto, cheese, and tomatoes. The hot squash helps to meld all the flavors together.