Brigitta's Spaghetti Squash
Serves 2

1 medium spaghetti squash
2 large tomatoes
about 5 fresh basil leaves cut up into tiny pieces (and also 4 leaves for
garnish)
1 clove garlic (or more to taste)
1 or 2 Tbsp olive oil
about 3 spoons of parmesan cheese
small amount (~1/3 cup) mozzerella cheese
fresh black pepper

1) Preheat oven to 350
2) Cut squash in half so that it forms 2 "cups" and scoop out seeds
3) Bake the halves upside down (so only the shells are sticking up)
in 9" (or whatever size they fit in) pan with about 1" water in the bottom,
for 1/2 hour
4)Meanwhile, cut up the tomatoes into little bite-sized pieces, add the cut
up basil and you can either add the olive oil and garlic minced if you want,
or you can fry the minced garlic in the oil first, then add it. Add
parmesan and black pepper to tomato basil mixture.
5) After the squash is done cooking, take it out of the oven and scoop out
the "spaghetti" part with a fork. Add this to the tomato mixture. Mix
really well, then dump the squash/tomato mixture back in to the empty squash
shells. Add the grated mozzarella cheese.
6) Bake for about 10 minutes, until the cheese on top is melted. Take out
of oven, add basil garnish, and serve!
(You can add more or less of all the ingredients to taste)