Rosemary Asiago Spaghetti Squash
One spaghetti squash, halved and seeded
a handful of olive oil
1 clove garlic, grated/pressed
1-2 tbsp. fresh rosemary, chopped
1/2 cup asiago cheese, grated
salt and pepper to taste
a splash of olive oil
Preheat oven to 375. Lube up the squash with your olive oil. Place face down on a baking sheet and bake for an hour.
Take the squash out, let it cool for a few minutes. When you can handle it, scrape the flesh with a fork to make spaghetti looking squash. Dump it all in a bowl.
Add everything else. Stir it up. Eat.