Aimer faire plaisir à ceux qu'on aime

Ingredients

• 1 spaghetti squash
• 1 onion, chopped
• 1 garlic clove, chopped
• 227 g (8 oz) white mushrooms, sliced
• 45 ml (3 tbsp.) butter
• 796 ml (28 oz) crushed tomatoes, canned
• 45 ml (3 tbsp.) fresh basil, chopped
• 500 ml (2 cups) Blackburn, grated
• Salt and pepper

Preparation

Preheat oven to 350°F (180°C).

Prick the squash with a fork. Cook in the microwave for about 25 minutes or until tender. Allow to cool down.

During this time, in a frying pan, brown the onion, garlic and mushrooms in butter. Add the tomatoes and basil. Then, add salt and pepper. Continue cooking for 10 minutes. Set aside.

Halve the squash. Remove the seeds, and remove the pulp (which resembles spaghetti).

Place the pulp in a buttered 2 L (8 cups)-baking dish or divide among single serving dishes. Top with the tomato mixture, then with the Blackburn. Bake for 30 minutes or until the cheese is melted or golden brown.