Spicy Tomato parmesan Stuffed Spaghetti Squash.

INGREDIENTS

• 2 medium spaghetti squash, halved and seeds removed
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, smashed
• kosher salt and black pepper
• 1 can (14 ounce) san marzano tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1-2 teaspoons crushed red pepper flakes
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon onion powder
• 1/4 cup fresh basil, roughly chopped
• 1/2 cup basil pesto, homemade or store bought
• 8 ounces mozzarella, torn
• 1/4 cup panko bread crumbs (optional)
• 1/2 cup grated parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 425 degrees F.
2. Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. 
3. Place the squash in a baking dish and rub the cut sides with olive oil, season with salt and pepper. Place 1 garlic clove in the center of each squash. Transfer to the oven and bake 30-40 minutes, until the squash is tender and the garlic roasted.