SPAGHETTI SQUASH WITH POMODORO SAUCE AND REGGIANITO CHEESE

DIRECTIONS

1. Preheat the oven to 450 degrees F.
2. Split the squashes in half and scrape out seeds.
3. Line an oven tray with aluminum foil.
4. Season the spaghetti squash with olive oil, salt, and pepper.
5. Place flesh side down and roast for 30 to 40 minutes until fully cooked.
6. Remove from the oven and let rest until cool enough to handle.
7. Meanwhile heat the olive oil with garlic and basil in a large saute pan.
8. Add the tomatoes chopped.
9. Add more Basil.
10. When squash is cool enough to handle, using a large kitchen fork scrape the strands of squash from the inside of the skin.
11. Toss the spaghetti squash in the pan with the hot pomodoro for just long enough to get hot.
12. Add Reggianito cheese.
13. Serve and enjoy.