Spaghetti Squash with Tomatoes, Garlic, Basil and Fresh Mozzarella

I had something similar to this at a True Foods restaurant, and came up with my own version.  It's another lasagna substitute for those of us who eat gluten free.

6 servings

1 (3 1/2- to 4-pound) spaghetti squash

26 oz marinara sauce
8 oz fresh Mozzarella cheese, sliced thin

2 medium tomatoes, sliced

2 large cloves garlic, minced

¼ cup fresh basil, sliced

Pierce squash about an inch deep all over to prevent bursting. Microwave on high for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more*. Cool squash for 5 minutes.  Remove seeds (and toast to munch if you’d like) and attached strings.  Using a fork remove spaghetti strands into a large bowl.  Pour ¼ cup marinara into an 8"x10" baking dish, add the remainder to squash and mix well.  Place spaghetti squash in baking dish.  Layer half of mozzarella on top, then garlic, tomatoes, basil, and other half of cheese.  Broil 10 minutes, or until browned.

*  Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.