1 L spaghetti squash, cooked 4 cup
1 small can tomato sauce
15 ml tomato paste 1 tbsp
125 ml cheddar cheese, grated 1/2 cup
1 clove garlic, minced
1 ml oregano 1/4 tsp
salt & pepper to taste
375 ml cheddar cheese, grated 1 1/2 cup
Place unpeeled, whole squash in kettle of boiling water. Cover and boil 20 to 25 minutes or until fork pierces skin easily. Cut squash in half, remove seeds. Using fork, pull squash out of shell. Mix cooked squash, tomato sauce, tomato paste, garlic, oregano, salt and pepper in large casserole dish. Sprinkle with cheese. Heat uncovered in 350 F (180 C) oven for 20 to 25 minutes or until heated through.
Serves 4