Ingredients
- 1 (3 pound) spaghetti squash, halved and seeded
- 2 medium plum tomatoes, finely diced
- ½ cup shredded mozzarella cheese
- ¼ cup chopped fresh cilantro
- 2 ½ tablespoons grated Parmesan cheese (Optional)
- kosher salt and freshly ground black pepper to taste
- 1 dash hot pepper sauce (such as Frank's RedHot®) (Optional)
- 2 tablespoons grated Parmesan cheese, or to taste (Optional)
Why You'll Love Making This
Cooking Secrets
- Use a mix of cheeses for a deeper, more complex flavor.
- Don’t forget to season well with salt and pepper to bring out the best taste.
Directions
Pok the squash a few times with a fork and placing it on a microwave-safe plate. Microwave it on high for about 5 minutes, then flip it over and heat for another 5 minutes or until it feels soft. Let it sit for a few minutes to cool down. Carefully cut the squash in half lengthwise and scoop out the seeds, discarding them. Use a fork to scrape the inside flesh into strands and transfer them to a large bowl, saving the shells for later. Mix in the tomatoes, mozzarella, cilantro, and about 2 1/2 tablespoons of Parmesan cheese. Season everything with a bit of salt and pepper, then spoon the cheesy mixture back into the squash shells. Pop them back in the microwave for a couple of minutes until everything’s warmed through. Finish by sprinkling on the remaining Parmesan and a drizzle of hot sauce before serving.
