Spaghetti Squash Italiano

This is my take on Spaghetti Squash Italiano from the Better Homes and Garden Vegetarian Cook Book. I have made this several times and have adjusted it to my taste.
The first step is to prep the squash, about 2 pounds, by cutting it in half and scooping out all the seeds, I then poke the outside of it with a fork and bake it at 350° for about an hour. Alternatively if you have a microwave you could cook it in half the time but I don't have a microwave so I can't really attest to this method.
After taking it out of the oven it should soft enough to remove with a fork.

After it cools I remove the meat with a fork and mix it with some Parmesan cheese, about a fourth cup, and then place it back in the oven and cook it until the cheese melts.



Whilst waiting for the cheese to melt I make the Caprese salad to go on top of the baked spaghetti squash. I usually do mozzarella, green onion, garlic, basil, tomato, olive oil, pine nuts and salt and pepper on it. Other options worth trying tomato sauce and or pesto, goat cheese, or roasted garlic.




After the cheese melts I take the squash out of the oven and place the Caprese salad on top of the squash and bake it for about 15 minutes more or until the mozzarella melts.
It should come out like this.