- 4
- 20 mins
- 80 mins
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Ingredients
- 1 medium spaghetti squash
- 2 cups (500 mL) Italian tomatoes, seeded and diced
- 1/4 cup (60 mL) pine nuts
- 1/2 cup (125 mL) dried Chorizo, diced
- 3 cloves garlic, chopped
- 2 tbsp (30 mL) fresh basil, chopped
- Salt and freshly ground pepper
- 6 oz (180 g) Tre Stelle Mozzarella, sliced
Preparation
Step 1
Preheat oven to 375°F (190°C)
Cut Squash in half lengthwise and remove seeds. Place in an oven-safe dish, cut side down, and add 1/4" (0.5 cm) of water to bottom of the dish. Cover with aluminum foil and cook in the oven for 30 minutes.
Meanwhile, mix tomatoes with pine nuts, chorizo, garlic and basil. Generously season with salt and pepper.
Remove dish from the oven, drain water and turn squash halves over. Fill centers with tomato mixture and continue cooking for 20 minutes.
Top with Mozzarella slices and cook for 10 more minutes. Brown under the broiler if desired. Serve immediately.
Cheese alternatives: Canadian Provolone, Cheddar, Gouda.