Spaghetti Squash With Vegetables & Mozzarella

Spaghetti Squash With Vegetables & Mozzarella
This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash subsitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative.

Serves: 10

  • 1 spaghetti squash, cooked by your favorite method and separated into strands
  • 1 lg. yellow onion, diced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 T olive oil
  • 1 can (28 oz.) crushed tomatoes
  • 3-5 cloves garlic, minced
  • 1 tsp. basil
  • ½ tsp. oregano
  • ½ tsp. crushed red pepper (optional)
  • 1 C grated mozzarella cheese
  • ½ C grated Parmesan cheese

  1. Preheat oven to 375F. Mix the cheese together, set aside.
  2. Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes.
  3. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
  4. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.