Baked Stuffed Spaghetti Squash

• 2 pounds spaghetti squash
• 1 tablespoon Mazola Corn Oil or Mazola Extra Virgin Olive Oil
• 1/2 onion finely chopped
• 3 cloves garlic minced
• pepper
• red pepper flakes if desired
• 2 tablespoons chopped parsley freshly
• 1 tablespoon basil freshly chopped
• 1/4 cup Parmesan cheese
• 14 1/2 ounces diced tomatoes petite, strained & rinsed
• 2 tablespoons panko breadcrumbs
• oil Extra, for drizzling

1. Using a sharp knife, cut the squash in half, lengthwise, scoop out and discard the seeds from center of the squash. Place squash cut side down in a microwavable pan. Add 1 inch of water to the pan. Cover the squash with plastic wrap, microwave for 10 minutes.
2. Meanwhile, in a small skillet over medium heat, add olive oil. When oil is hot add chopped onion, garlic, salt, pepper and red pepper flakes (to taste), cook over medium low heat until onion is soft, about 5 minutes.
3. When cooked, remove squash from microwave. Place squash on a cutting board; use a fork to remove the strands of the "spaghetti" squash, place in a mixing bowl.
4. Add chopped parsley, basil, parmesan cheese, tomatoes, salt and freshly ground black pepper to spaghetti squash. Mix until combined. Fill each squash skin with mixture, divided evenly.
5. Top each half with 1 tablespoon Panko bread crumbs. Drizzle with extra virgin olive oil (if desired). Place squash in a preheated 350u0b0 oven, bake for 15-20 minutes or until squash is golden brown.

corn oil, onion, garlic, pepper, red pepper, parsley freshly, basil freshly, parmesan cheese, tomatoes petite, breadcrumbs, oil

Taken from www.yummly.com/recipe/Baked-Stuffed-Spaghetti-Squash-1002145 (may not work)