Ridiculously Easy Bruschetta Spaghetti Squash

1. Preheat oven to 375°F. Wash and dry the outside of the spaghetti squash, then cut in half lengthwise. Completely remove seeds and their strings and discard.

2. Into a 9×13″ glass baking dish, add water so it comes up the sides about 1/2″ to 1″. Place squash, cut side down, into water and bake for about 35–40 minutes or until the meat is fork tender. Allow to cool to the touch.

3. Once squash is cool enough to handle, scrape out meat with a fork so that it forms “spaghetti” strands and add to a large nonstick skillet.

4. Turn heat on to medium and add the bruschetta sauce. Cook until just warmed through, stirring occasionally and being careful not to break up your spaghetti strands. Once hot, plate and serve with sprinklings of Parmesan or Pecorino cheese.