1 medium spaghetti squash
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 tblsp avocado oil
4 oz reduced fat mozzarella cheese, shredded
1 green squash
1/2 yellow onion
1 cup cherry tomatoes cut up and drizzle oils on top (topping)
1/4 tsp salt (topping)
1/4 tsp black pepper (topping)
1 tblsp cup basil, chopped or more of you wish (topping)
1. Add salt pepper and garlic powder and a bit of oil on squash and rub all over and Cook at 400 for 30 minutes or until fork pokes threw skin.
2. Cook green squash and onion in skillet until tender.
3. Let Spaghetti squash cool to touch and shred with fork. Add the following ingredients. Squash, onion, and mozzarella mix well then place in greased cupcake tin cook 15-20 min.
4. For the Topping. After nests are done cooking add the tomato topping and drizzle balsamic over them and enjoy. If you don’t want tomatoes just small bits of basil leaves.