Italian-Style Spaghetti Squash - cooking recipe

Ingredients

1 small spaghetti squash, halved and seeded
2 cloves garlic, halved
2 tablespoons olive oil, divided
4 ounces mozzarella cheese, cut into small cubes
3 medium tomatoes, seeded and chopped
1/2 cup toasted pine nuts, coarsely chopped
4 medium green onions, sliced
1/4 cup snipped fresh basil
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese (optional)

Preparation

Preheat the oven to 350 degrees F (175 degrees C).
Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.
Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.
Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.
Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.
Continue baking until filling is heated through, about 20 minutes.