Spaghetti Squash with Garlic and Oregano
| 2 Cups | Cooked Spaghetti Squash* |
| 1/3 Cup | Extra Virgin Olive Oil |
| 2 Cloves | Crushed Garlic |
| 1/2 tsp | Salt |
| 1/4 Cup | Fresh Oregano (or 1 Tbsp Dried Oregano) |
| 1/4 Cup | Asiago cheese |
| Optional: | |
| 1/4 Cup | Supporting Ingredient such as Black Olives, Mushrooms, Cooked Chicken, Pepperoni, Zucchini etc. |
* To cook a spaghtetti squash first make 8 piercings 1 inch deep all over the squash. Place it on a plate, and put it in the microwave for 2-3 minutes per pound. Most squashes are between 3 - 4 pounds. Let rest for 5 minutes before cutting open and removing the seeds carefully with a spoon. Alternately the squash can be baked at 375°F for 1 hour.
Heat olive oil in large skillet over medium heat. Add garlic, salt, and optional ingredients. Add cooked squash and oregano. Toss to coat. Sprinkle with Asiago cheese and serve.