Spaghetti Squash Pomodoro

This was inspired by this recipe. But, some of the recipe was near impossible when we tried. So here is our version.

Serves 4-6--

1 Large Spaghetti Squash
1 Can Diced Tomatoes
Dried basil, parsley, oregano, ginger, salt, pepper, and garlic to taste
2 T. nutritional yeast flakes or soy parmesan cheese
1/4 cup chopped cilantro
1/4 cup bread crumbs.

1.) Cut the squash in half. Nearly impossible-- Grab an extra pair of hands, or apparently you can microwave it whole 2 minutes and it is easier to cut in half. Remove the seeds and strings. Scrap the insides with a fork briefly.
2.) In a small bowl mix tomatoes and spices together, and taste- should be similar to pasta sauce. Divide the tomato mixture between the two halves and sprinkle with bread crumbs and nutritional yeast.

3.) Cover with aluminum foil and bake 40 minutes. Remove cover and bake an additional 10. the sides of the squash should lose their rigidity, and be easy to bend.
Remove from oven and let cool 5 minutes. Use a fork to scrap the edges, revealing the spaghetti like aspect of spaghetti squash. Mix together and sprinkle again with nutritional yeast if desired!

We made toast with the flaxseed bread, together they tasted awesome. Coming from someone who is not the biggest fan of squash, I enjoyed the meal. But, I would say smaller servings, as a side dish would be ideal.... The stringy-ness of the squash can get exhausting! :-)