Spaghetti Squash "Pasta"

This can be made all on one sheet pan, and you can mix up the sauce to fit your tastes. It's a delicious pasta alternative.

Serves 2 as a main course, 4 as a side dish ​ Adapted from My Recipes.com. The photo is theirs.

Ingredients

• 1 large spaghetti squash, cut in half

• 3 Tbl. olive oil, divided

• Salt & Pepper

• 1 garlic clove, finely chopped

• 2 cups cherry tomatoes, cut in half

• 1 pint mushrooms, sliced

• 2 Tbl. capers, rinsed

• Large pinch red pepper flakes

• 1/2 cup basil, coarsely chopped

• 1/2 cup ricotta, brought to room temperature (or substitute parmesan or mozzarella)

• 1/4 cup toasted pine nuts (optional)

Instructions

1. Preheat oven to 375 degrees.

2. Scoop the seeds out of the two spaghetti squash halves. Rub 1 tablespoon of olive oil along the rims and season the insides with salt and pepper. Place cut down side on a baking sheet that's been sprayed with nonstick spray (or lined with parchment paper). Place in the oven and cook for 30 minutes.

3. Meanwhile, combine the garlic, cherry tomatoes, mushrooms, capers and red pepper flakes in a bowl and toss with the remaining 2 tablespoons of olive oil and a little more salt and pepper.

4. Pull squash out of the oven after the 30 minutes of cooking time and nudge to one side of the pan. Spread the tomato and mushroom mixture onto the same baking sheet and place back in the oven. Cook for another 10-15 minutes until the tomatoes and mushrooms are softened and squash is tender. 

5. Remove the pan from the oven and flip over the squash. Carefully pull the strands out of the squash halves to form the "spaghetti" and place in a bowl. Discard the shells. Stir in the roasted tomato and mushroom mixture, along with any juices they may have released onto the pan. Add a bit of olive oil if it seems dry. 

6. Divide among bowls, Top with the basil and a dollop of ricotta. Sprinkle some pine nuts on top if you'd like.