I got this recipe from the fall 2010 edition of the What's Cooking magazine, published by Kraft and made it last night to accompany dinner. I had never had spaghetti squash (at least that I can remember) until spending a week with Katie at her parents'. And I fell absolutely in love with it and began buying it obsessively. Which is why my husband no longer likes it... So when I saw this recipe, I thought that it might be a way to sneak spaghetti squash past him again. Though he didn't say anything about liking it, he also didn't say anything about not liking it, so I'll consider that approval ;)
1 large spaghetti squash
2 small tomatoes
1/2 C grated mozzarella cheese
1/4 C light grated Parmesan cheese (I used fresh Parmesan)
1. Prick a large spaghetti squash with a fork to let steam escape and microwave on high for 10 minutes, turning after 5 minutes. Let stand 5 minutes, then slice it open. Remove seeds and scrape sides with a fork to create strands.
2. Mix in 1/2 C shredded mozzarella cheese and 2 small chopped tomatoes; sprinkle with 1/4 C light grated Parmesan cheese.
I mixed everything together in advance and then put it in a casserole dish, sprinkled with the Parmesan to be reheated for dinner. I put it in the oven at 350 degrees Farenheit for 15 minutes, just enough to reheat it and melt the cheese.