Tomato Pesto Spaghetti Squash Bake

By Peggie

A low carb dinner idea

Ingredients

• 1 spaghetti squash cut in half, seeded
• 1 tsp olive oil
• Salt and pepper
• 1 14oz can fire roasted diced tomatoes
• 1/2 cup pesto
• 1/2 cup part-skim mozzarella cheese + 1/4 cup for topping
• 1/2 cup parmesan cheese flakes
• 1/4 cup matchstick carrots I buy the pre-cut variety
• 1 tsp garlic

Preparation

Step 1

Preheat oven to 425F

For the spaghetti squash:
Slice the spaghetti squash in half, lengthwise and seed. Rub the flesh with olive oil and seasoning with salt and pepper.

Roast at 425F, flesh side up for 55 minutes.

Tomato Pesto Spaghetti Squash:
In a bowl, mix the rest of the ingredients together.

Scrape the spaghetti squash into the tomato pesto mixture and add back to the spaghetti squash.

Top with remaining 1/4 cup of mozzarella cheese.

Bake for 15 minutes, or until cheese bubbles.