Ingredients
3lbsspaghetti squash,halved and seeded
2mediumplum tomatoe,finely diced
½cupmozzarella cheese,shredded
¼cupfresh cilantro,chopped
2½tbspParmesan cheese,grated
kosher salt and freshly ground black pepper,to taste
1dashhot pepper sauce,such as Frank’s RedHot®
2tbspParmesan cheese,grated, or to taste
Preparation
Pierce squash several times with a fork and place on a microwave-safe plate.
Microwave on High for 5 minutes. Turn and continue cooking for about 5 minutes more or until soft. Let stand for 5 minutes.
Cut squash in half lengthwise and remove and discard seeds. Using a fork, scrape insides of squash to form strands and place in a large bowl; reserve skins.
Add tomatoes, mozzarella cheese, cilantro, and 2 ½ tablespoons Parmesan cheese to squash; mix to combine.
Season with salt and pepper. Spoon mixture into spaghetti squash shells and microwave on HIGH for about 2 minutes or until heated through.
Top with hot sauce and remaining Parmesan cheese.
