Spaghetti Squash Casserole

It's been forever since I've made spaghetti squash. Spaghetti squash is something everyone would love if they just tried it. You also have to get past the fact that you are substituting pasta for this. I even think kids will love this recipe as long as you do not tell them it is squash.

Semi-Adapted from Yummy Mummy Kitchen
Yield-2 people
Ingredients (pictured below minus your meatballs!)
1 extra large spaghetti squash
Your favorite meatballs (my recipe is the best!)
2 cups of pasta sauce
1/2 cup of fat-free shredded mozzarella cheese
Fresh basil
Salt and pepper to taste

Directions
Preheat oven to 375 degrees.
Slowly, key word slowly, slice the squash in half. I got very close to cutting off a finger because the knife kept getting stuck in the squash. Then, remove the seeds.

Drizzle each half of the squash with 1/2 tablespoon of olive oil. Generously season both halves with salt and pepper.
Turn cut side down and bake the spaghetti squash for 40 minutes. It may need a few extra minutes if your spaghetti squash is the size of a football. Your spaghetti squash is done when you can easily scrape the inside of the squash into strings of spaghetti.

Now, increase your oven to 400 degrees.
After you fluff the spaghetti strands, place 1 serving of meatballs and a little less than 1 cup of tomato sauce over the meatballs and squash in each half. Don't worry about mixing it all together. You will do that when you are ready to eat it.
Top with 1/4 cup of mozzarella cheese to each half.
Return your spaghetti squash to the oven and cook until the cheese is melted and bubbly and everything is cooked through.
Top with fresh basil and serve!

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