Spaghetti Squash with Vegetables and Mozzarella -

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Spaghetti Squash with Vegetables and Mozzarella

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By Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: The Vegetable Dishes I Can't Live Without, by Mollie Katzen, (2007, Hyperion)

The Vegetable Dishes I Can't Live Without

Servings:	6
Author Notes:	This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash substitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie, low carb alternative.
Ingredients:	1 spaghetti squash, cooked by your favorite method and separated into strands (click here for instructions) 1 large yellow onion, diced 1 green bell pepper, chopped 1 red bell pepper, chopped 2 tablespoons olive oil 1 can (28 ounces) crushed tomatoes 3-5 cloves garlic, minced 1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon crushed red pepper (optional) 1 cup grated mozzarella cheese 1/2 cup grated Parmesan cheese
Instructions:	Preheat oven to 375 F. Mix the cheeses together, set aside. 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. 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.