Cheesy Spaghetti Squash Cassarole

• 1 3 lb spaghetti squash
• 2 Tbsp reduced fat parmesan topping or ** I used fresh grated asiago
• 1/2 C 2% milk shredded mozzarella cheese
• 2 plum tomatoes finely chopped or ** I used 3 large chopped plum tomatoes.
• 1/4 C fresh chopped parsley
• Optional additions:
• 1 tsp fresh minced garlic
• 1 tsp oregano
• sea salt and pepper to taste
• fresh chopped basil added just before serving for garnish.

1. Directions
2. Wash and pierce squash so that steam can escape. Microwave on HIGH for 10 minutes or until just softened, turning over after 5 minutes. Remove from microwave and let stand 5 more minutes.
3. Cut squash in half lengthwise. Remove seeds. Run fork thru the flesh until it turns into spaghetti-like strands. Remove all flesh and put into a bowl. Throw away one half of the shell and keep the other half for serving.
4. Add remaining ingrediants and toss lightly. Place back into empty shell.
5. Microwave for two minutes until heated throughout.

parmesan topping, milk, tomatoes, parsley, additions, garlic, oregano, salt, before serving

Taken from www.epicurious.com/recipes/member/views/cheesy-spaghetti-squash-cassarole-52572051 (may not work)