Caprese spaghetti squash

Are you sick of squash yet? Clearly I’m not. This recipe from Pink Troll Kitchen is a yummy dinner option.

To make it, I first cut the spaghetti squash in half and scooped out the seeds. I let it bake for about an hour on a cookie sheet with olive oil.

While the squash was cooking, I prepared the other ingredients. The basil, spinach, minced garlic and tomatoes are put aside in a bowl.

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I used larger tomatoes, which were from our garden.

When the squash was done, I scooped out the flesh into the bowl. I mixed it all up with some olive oil, salt and pepper.

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Next comes the cheese. Now, in typical me fashion, I didn’t go and buy this one ingredient, and just used the cheddar I had at home. Which kind of defeats the point of it being caprese. I seriously need to learn to follow directions. Haha.

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The mixture is then put into a baking dish and sprinkled with the remaining cheese over top.

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The dish spent about 35 minutes in the oven. This is what it looked like when it came out.

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Now, although I used the wrong cheese, this was still a pretty tasty dish! My 2 year old gobbled it up (minus the tomatoes). That makes me one happy mama!

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