Spaghetti Squash with Vegetables and Mozzarella




1 spaghetti squash, baked**                             1 large yellow onion, diced       

3-5 cloves garlic, minced                                  ½ cup grated Parmesan cheese
green bell pepper, chopped                            1 tsp basil
1 red bell pepper, chopped                               ½ tsp oregano
2 TBSP olive oil                                               1 cup grated mozzarella cheese
1 can (28 oz.) crushed tomatoes                       ½ tsp
crushed red pepper *optional


*You can use skinned fresh tomatoes instead of canned crushed tomatoes, see Tomatoes page for skinning method.

**See Winter Squash page for baking method


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 with the cooked vegetables until well blended, put half in the bottom of a large (9 x 13 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.

Serves 6-8