One Medium sized Spaghetti Squash
5oz Mozzarella, torn up
2oz Parmesan or equivalent, grated
Preheat oven to 350F. Cut the squash in half lengthways, remove the seeds. Rub the cut side with a little olive oil, salt and pepper. Place cut side down on a roasting tray. Splash a little water on the tray. Bake for 25 – 30 minutes till soft to touch. Remove from oven and pull the flesh apart with a fork into spaghetti like strands. Transfer to a bowl and mix the pesto into the strands. Mix in the mozzarella and season. Spoon back into the skins and sprinkle with breadcrumbs and parmesan. Bake for a further 8 minutes till golden.
Thomas and Celina Tumbach
27218 Garnett Valley Rd.
Phone: 250-487-8245 (please leave a message)