114.5 ounce can fire roasted tomatoes, drained well
½cupmarinara sauce *
¾cupmozzarella cheese *, divided
extras: fresh basil, dried basil or Italian seasoning, garlic powder & parmesan cheese!
Preheat the oven to 375 degrees. Line a baking sheet with foil. Spray it with cooking spray.
Carefully pierce the whole spaghetti squash with a sharp knife. Put the squash in the microwave for 3-5 minutes or until it is easier to cut. Carefully slice it in half.
Place the squash flesh side down on the baking sheet. Bake for about 45 minutes or until the squash is tender and comes apart in spaghetti-like noodles easily. It will take a little more time for a larger squash and little less for a smaller one.
When the squash is cooked flip it over and carefully remove the seeds. Use a fork to separate the squash being careful to leave a little around the edges and to not hurt the squash boat. Put all of the noodles in a bowl.
Add the canned tomatoes to the spaghetti squash. Add a little bit of marina sauce until you have enough to cover all your noodles. The exact amount will vary due to the variable size of spaghetti squash. Toss ½ cup of the cheese. If you want to be creative also add fresh or dried basil, garlic, and parmesan cheese.
Refill the squash halves with the marinara mixture. Sprinkle the top with the remaining mozzarella cheese.
Bake for 7-9 minutes or until the cheese on top is melted. To get a golden brown color you can turn to oven up to broil for a few minutes. Just be careful not to burn the squash.
*The exact amount of sauce and cheese will vary due to the size of your squash. Just add enough until the noodles are covered but not soggy.**Try my homemade Crock Pot Marinara Sauce