Tomato Pesto Spaghetti Squash

1 spaghetti squash, cut in half, seeded
1 tsp olive oil
salt and pepper
1 can fire roasted tomatoes
1/2 cup pesto
1/2 cup mozzarella cheese + 1/4 cup for topping
1/2 cup parmesan cheese
1/4 cup matchstick carrots
1 teaspoon garlic

Preheat oven to 425. Slice the spaghetti squash in half, lengthwise and seed. Rub the flesh with olive oil and season with salt and pepper. Roast in oven flesh side up for 55 minutes.

In a bowl, mix the rest of the ingredients together. Scrape the spaghetti squash into the tomato pesto mixture and add back to the spaghetti squash.

Top with remaining 1/4 cup of mozzarella cheese. Bake for 15 minutes or until cheese bubbles.