Spaghetti Squash Caprese Bake

21-Day Fix Containers: 2 green, 1 blue
Servings: 4

Ingredients:
1 large spaghetti squash
2 cloves garlic
4 roma tomatoes
1 small handful fresh basil
1 overflowing handful fresh baby spinach
2 Tbsp extra virgin olive oil
3/4 cup + 1/4 cup shredded mozzarella cheese
Salt & pepper to taste

Directions:
~ Preheat oven to 375 F. Cook the spaghetti squash one of two ways:
       1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on
       a cookie sheet for 1 hr 20 min at 375 F; flipping squash once halfway through.
       2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in
       microwave on a plate for 10-12 minutes.
~ Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise.
~ Scoop out the seeds and gooey bits and throw those away.
~ Scrape the remaining flesh of the squash with a fork to get out all the spaghetti "noodles". Place noodles in a large bowl and set aside.
~ Mince garlic.
~ Cut tomatoes into bite-size pieces.
~ Roughly cut basil & spinach leaves.
~ Place all these ingredients & the olive oil into the large bowl with the spaghetti squash.
~ Mix well then season with salt & pepper, to taste.
~ Stir in 3/4 cup mozzarella cheese.
~ Add mixture to a pie dish or 1-quart baking dish and spread until smooth.
~ Sprinkle the remaining 1/4 cup mozzarella on top.
~ Bake at 375 F for 30-40 minutes or until cheese on top is slightly browned.