Spaghetti Squash with Ricotta and Parmesan

Ingredients

1 spaghetti squash
2 roma tomatoes, chopped
2 tbsp ricotta
2 tbsp parmesan
1/4 c mozzarella shredded
freshly grated parmesan to taste
basil, italian seasoning to taste
salt
pepper
bread crumbs

Instructions

Cut the squash lengthwise; scoop out the seeds. Set face-down in a shallow pan with 1/4 inch water with a dash of olive oil and bake for 40 minutes at 350. Remove and scrape out the insides with a fork -- it will look like small shreds of angel-hair spaghetti.

Lightly oil a baking dish. Mix the spaghetti squash with all the ingredients, except the parmesan and bread crumbs.

Sprinkle freshly-grated parmesan across the top. Sprinkle a generous amount of bread crumbs on top and bake, uncovered, for 30 minutes at 400.