Baked Stuffed Spaghetti Squash Boats

Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil and spray with non-stick spray.

Soften spaghetti squash by piercing with fork in several places and cooking in microwave for 5 minutes on high.

Cut spaghetti squash in half lengthwise and scoop out stringy pulp and seeds.

Coat flesh with olive oil and season with salt and pepper.

Lay cut side down on prepared cookie sheet.

Bake in oven for 30-45 minutes, depending on size, until softened. You should be able to insert a knife with minimal resistance.

Let cool slightly the carefully shred with a fork. You will want to preserve the outer skin to use as a bowl for serving. Place shredded squash in a large bowl and set aside.

While squash is cooling, heat oil in a large skillet and saute onion and garlic for 5 minutes or until onion is translucent.

Add tomatoes and stir, leaving on only long enough for tomatoes to heat up.

Add onion-tomato to shredded squash, followed by basil and both cheeses.

Spoon back into the squash skins, garnish with basil leaves and serve immediately.