Spaghetti But Squash, with Tomato Basil Sauce

Try the healthy spin to spaghetti pasta, but made with squash instead! 

Ingredients:

• 1 spaghetti squash (3LB)
• 4 teaspoons Market Basket extra-virgin olive oil
• Coarse salt
• 1 jar Market Basket tomato basil sauce (24 oz.)
• 1 cup of Market Basket shredded 3-cheese blend 
• Freshly torn basil leaves, for garnish

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons of the extra virgin olive oil in each of the squash halves, then sprinkle with salt.
3. Place both halves flesh-side down on a baking sheet. Roast in the oven until you can fluff the squash easily with a fork, for about 45 to 50 minutes.
4. Flip the squash halves and fluff the “spaghetti” strands with a fork, then season with salt.
5. Pour 2/3 cup of the tomato basil sauce over each of the squash halves, and top each with 1/2 cup shredded cheese. Bake until the cheese is browned and bubbly, for another 25 minutes.
6. Garnish with basil and serve.