Mains
A veggie-fied version of your favorite ooey-gooey pasta, with a garlic-herb cheese favorite.
Servings: 2
Time: 1 hour
Preheat oven to 450F. Use a knife or fork to poke holes throughout spaghetti squash; microwave for 3-4 minutes. Cut in half, and scoop out seeds.
Place spaghetti squash cut-side up on parchment paper-lined baking sheet. Rub squash skin and flesh with olive oil.
Add cherry tomatoes, garlic powder, salt, cheese, and sausage, divided between both halves.
Bake for 35-50 minutes, or until the spaghetti squash is fork-tender and the strands come apart easily.
Remove from the oven and let cool for 10-15 minutes.
Use a fork to mash the tomatoes and cheese into a saucy mixture; carefully scrape and fluff the strands from the sides of the squash, mixing in with the sauce a little at a time.
Serve out of the squash.
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