Ingredients
1 medium spaghetti squash
2 cups Italian tomatoes, seeded and diced
1/4 cup pine nuts
1/2 cup dried chorizo, diced
3 cloves garlic, chopped
2 tbsp fresh basil, chopped
Salt and freshly ground pepper
Shredded cheese
Directions
1. Preheat oven to 375°F (190°C).
2. Cut squash in half lengthwise and remove seeds. Place in an oven-safe dish, cut side down, and add ¼˝ (0.5 cm) of water to bottom of the dish. Cover with aluminum foil and cook in the oven for 30 minutes.
3. Meanwhile, mix tomatoes with pine nuts, chorizo, garlic and basil. Generously season with salt and pepper.
4. Remove dish from the oven, drain water and turn squash halves over. Fill centres with tomato mixture and continue cooking for 20 minutes.
5. Top with cheese and cook for 10 more minutes. Brown under the broiler if desired. Serve immediately.
