Spaghetti Squash-and-Vegetable Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 teaspoon olive oil |
3 cups diced zucchini |
3 cups sliced mushrooms |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided |
1/4 cup chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped |
3 cups cooked spaghetti squash |
cooking spray |
1/2 cup fresh breadcrumbs |
Directions:
1. Preheat oven to 450°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini and mushrooms; sauté 10 minutes. Remove from heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic, and tomatoes.
3. Combine 1/4 cup cheese and squash. Arrange squash mixture in a large gratin dish or shallow 1 1/2-quart baking dish coated with cooking spray. Spoon tomato mixture over squash. Combine 1/4 cup cheese and breadcrumbs; sprinkle over tomato mixture. Bake at 450° for 15 minutes or until bubbly.
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