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Spaghetti Squash with Asagio Cheese



1 large spaghetti squash

2 cups fresh Asiago cheese (save some for garnish)

2 leeks, finely cut into small circles

handful of pumpkin seeds

6 cloves of garlic, finely cut

¼ cup basil, cut into strips (but save some full leaves for garnish)

1 small heirloom tomato, diced

salt and pepper to taste



Preheat over to 350 degrees. Poke a couple of holes in spaghetti squash for venting and cook on a baking sheet cook for one hour. When the spaghetti squash is done, carefully cut in half and scoop out the seeds; then scoop out the squash and put in a bowl. Place the garlic in a pan with pumpkin seeds, leek, and a little olive oil; cook until garlic is brown and add the spaghetti squash and Asiago cheese. Garnish with fresh basil, tomato, and Asiago. Serve warm.

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