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			Spagetti Squash Italiano





1 large spagetti squash (3 pounds) or 2 small (1 1/4  to 1 1/2 pounds)

4 ounces mozzarella cheese, cut into small cubes (1 cup)

3 medium tomatoes, seeded and chopped (1 1/2 cups)

4 green onions, sliced (1/2 cup)

1/2 cup pine nuts or coarsley chopped walnuts, toasted

1/4 cup snipped fresh basil or parsley

1 tablespoon olive oil

2 cloves garlic, minced

2 tablespoons grated Parmesan cheese



Halve squash lengthwise and remove the seeds. 



Prick skin all over. (the skin of the squash, not your's)



Place halves, cut side down, in a baking dish. 

Cover and bake in a 350 degree oven for 60 to 70 minutes or till tender. 



Using a fork, separate the squash pulp into strands, leaving strands in shell. 

Sprinkle one-fourth, or half  of the mozzarella cheese in each shell; toss lightly. 

Press mixture up the sides of the shell.



Meanwhile, in a bowl combine tomatoes, green onions, nuts, basil or parley, oil and garlic. 



Spoon one-fourth or half of the mixture into each shell. 

Sprinkle with Parmesan cheese. 



Return to baking dish. Return to oven and bake, uncovered, about 20 minutes or till filling is heated through. 





Makes 4 servings.









 











This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724