Tomato Basil Spaghetti Squash Bake

• 1 spaghetti squash
• 1 tablespoon olive oil
• 1 pinch salt
• 1 pinch pepper
• 1 small bunch basil
• 1 handful Baby Spinach
• 1 pint grape tomatoes
• 4 ounces herb and garlic goat cheese (chevre)
• 8 ounces fresh mozzarella cheese

1. Preheat oven to 350.
2. Slice spaghetti squash in half lengthwise. Scoop out seeds.
3. Place on a cookie sheet, cut side up.
4. Drizzle with olive oil.
5. Sprinkle with salt and pepper.
6. Bake 45 minutes. Larger squashes might need 60 minutes.
7. Allow squash to cool enough to handle.
8. With a fork, scrape all the squash strands into a 7 x 11 baking dish.
9. In a food processor, pulse together the basil, tomatoes, and spinach until it is the consistency of a chunky salsa. Don't over-process.
10. Combine tomato mixture into the squash.
11. Crumble the goat cheese over the squash mixture and lightly toss to distribute.
12. Slice the mozzarella and place slices over the top of the squash.
13. Bake 30 minutes, uncovered.

squash, olive oil, salt, pepper, basil, handful, grape tomatoes, garlic, mozzarella cheese

Taken from www.food.com/recipe/tomato-basil-spaghetti-squash-bake-534936 (may not work)