Jessica’s Stuffed Spaghetti Squash Recipe

• 2 spaghetti squash cut in half
• 4 tomatoes, diced
• 2 onions, chopped
• 1 handful fresh basil
• 4 cloves garlic, minced
• 1 oz. can black olives
• 1/2 cup olive oil
• Salt and pepper
• 1 cup gorgonzola cheese
• 1 can spaghetti sauce

Directions:

Cut squash in half and bake in casserole dish with 1 inch of water open side down at 375 oven for about 1 hour. Heat spaghetti sauce. Meanwhile sauté all other ingredients except cheese. Once squash is tender spoon out seeds and remove.  Spoon out remaining squash into a dish. To make a plate first dish up squash, then spaghetti sauce, vegetables, and top with cheese.

Serve with a large tossed salad. (Dressing lemon juice, apple cider vinegar, garlic powder and Italian dressing).

Recipe content ©2013  Jessica Lee Paulos. All rights reserved.