Spaghetti Squash with Tomato Chutney

 

Spaghetti Squash with Tomato Chutney

1 spaghetti squash
Cherry Tomato Chutney 1 1/2 cups
cheese for sprinkling (not needed)

Cut spaghetti squash in half lengthwise carefully because the squash is hard to handle. Stairt at none stem end and break apart when you get to the stem. Remove seeds and strings, brush with olive oil, and sprinkle with salt and pepper. Place on parchment paper and bake at 425 F for 40 minutes. Recipe for chutney is in link. Loosen spaghetti squash from edges and top with chutney divided between each squash half and add cheese of your choice. Truth be told, the cheese was not needed and unnecessary. So delicious and unusual.