Cheesy Spaghetti Squash Bake

1 spaghetti squash (duh)
1 1/2 tablespoons of butter
1 medium shallot
3 cloves of garlic (you can adjust this to your tastes)
Italian herb blend (I like the Mrs. Dash kind without salt in it)
Salt and Pepper
1 bag of mozzarella cheese
1/2 cup parmesan cheese
1 large tomato (you can always sub in canned tomatoes if it’s easier)
Olive Oil

Step 1: Preheat your oven to 375º
Step 2: While firmly holding your squash make little stab all over it with a knife. Seriously go horror movie on this- just be careful.
Step 3: Realize how much fun you had stabbing that squash and wonder if that is a sign of a deeper problem…or maybe that’s just me
Step 4: Place your squash in a baking dish with a small amount of water on the bottom (about an inch) and pop it in the oven for an hour.
Step 5: Peel and dice up your shallot
Step 6: Peel and dice up your garlic
Step 7: Heat your butter in a skillet then throw in your shallot and garlic and saute them.
Step 8: Dice up your tomato and add it into the pan once your shallot/garlic mixture is nice and clear
Step 9: Add a pinch of salt to your garlic, shallot, and tomatoes.
Step 10: When your squash is out of the oven carefully cut it in half length wise and scoop out the seeds and throw them away
Step 11: While holding your squash steady (I suggest an oven mitt on your hand or even better an Ov-glove..serious I love mine) scrape out the flesh of the squash.
Step 12: Toss the squash with the tomato, garlic, and shallot mixture and sprinkle some salt and pepper over it then add in about 1 tablespoon of your Italian herb mixture. Next put it in a baking pan that has been sprayed with non-stick cooking spray
Step 13: Cover the top of the squash with a layer of mozzarella and sprinkle some parmesan over it.
Step 14: Drizzle a little bit of olive oil over your cheese and put it in the oven for about 20 minutes or until the cheese is melted and browning

Serving Size: makes about 6-8 servings as a side