Spaghetti Squash with Veggies & Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash substitutes for the pasta so it is a delicious lower calorie alternative. Only 10 grams of protein so you could use this as a side dish. Ingredients:
1 squash, spaghetti, baked |
1 large yellow onion, chopped |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
1 t olive oil |
28 oz. tomato, crushed, cooked |
4 cloves garlic, minced |
1 tsp. basil |
1/2 tsp. oregano |
1 c. grated mozzarella cheese |
1/2 c. grated parmesan cheese |
Directions:
1. Preheat oven to 375 F. Mix the cheese together, set aside
2. Cut medium size squash in half, scrape out the seeds and strings (but not the hard part) and place on a baking pan with the cut side down. Bake at 375 degrees for about 45 minutes or until the pulp is somewhat soft. Let cool and then scrape out the spaghetti like strings (pulp).
3. Heat olive oil in a skillet and add the onion, peppers and garlic. Saute over medium heat for about 5 minutes. Add crushed tomatoes and basil. Simmer uncovered for about 15 minutes. 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. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
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