Spaghetti Squash Bowl with Cheese

Ingredients

• 1 (3 pound) spaghetti squash, halved and seeded
• 2 medium plum tomatoes, finely diced
• ½ cup shredded mozzarella cheese
• ¼ cup chopped fresh cilantro
• 2 ½ tablespoons grated Parmesan cheese (Optional)
• kosher salt and freshly ground black pepper to taste
• 1 dash hot pepper sauce (such as Frank's RedHot®) (Optional)
• 2 tablespoons grated Parmesan cheese, or to taste (Optional)

Step 1

Pok the squash a few times with a fork, then pop it on a microwave-safe plate. Microwave it on high for about 5 minutes, then flip it over and keep cooking until it’s soft—this usually takes another 5 minutes. Let it sit for a few minutes to cool down.

Step 2

Carefully cut the squash in half lengthwise and scoop out the seeds. Using a fork, scrape the inside to create spaghetti-like strands and put them in a big bowl. You can save the shells for serving later.

Step 3

Add the tomatoes, mozzarella, cilantro, and about 2 1/2 tablespoons of Parmesan cheese to the squash strands. Give everything a good mix and season with salt and pepper to taste. Spoon this mixture back into the squash shells, then microwave for another couple of minutes until it’s warmed through.

Step 4

Finish it off by sprinkling the remaining Parmesan cheese on top and a drizzle of hot sauce if you like a little kick. Enjoy!