1 spaghetti squash, cooked (I cut it in half and bake it the day before. The next day I scoop out the inside to use.)
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
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese
Serves 6-8
Preheat oven to 375 F. Mix the cheese 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.
1 comment:
We had this last night. It was pretty good. We had it as a casserole, like a main dish. James said it needed way more cheese, which would have tasted better, but this way it is healthier. Next time I would have it as a vegetable side dish instead of the main dish.
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