Spaghetti Squash Italiano - cooking recipe

Ingredients

2 small spaghetti squash (1 1/4 to 1 1/2 pounds)
4 ounces mozzarella cheese, cut into small cubes (1 cup)
3 medium tomatoes, seeded and chopped (1 1/2 cups)
4 green onions, sliced (1/2 cup)
1/2 cup pine nuts or 1/2 cup coarsely chopped walnuts, toasted
1/4 cup snipped fresh basil or 1/4 cup parsley
1 tablespoon olive oil or 1 tablespoon cooking oil
2 garlic cloves, minced
2 tablespoons grated parmesan cheese

Preparation

Halve squash lengthwise and remove the seeds.
Prick skin all over.
Place halves, cut side down, in a 3-quart rectangular baking dish.
Cover and bake at 350 degrees for 60 to 70 minutes or till tender.
Using a fork, separate the squash pulp into strands, leaving strands in shell.
Sprinkle 1/4 of the mozzarella cheese in each shell; toss lightly.
Press mixture up the sides of the shell.
Meanwhile, in a bowl combine tomatoes, green onions, nuts, basil or parsley, oil, and garlic.
Spoon 1/4 of the tomato mixture into each shell.
Sprinkle with Parmesan cheese.
Return to baking dish.
Return to oven and bake, uncovered, about 20 minutes or till filling is heated through.