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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups, cubes | spaghetti squash | 1 1/2 | tablespoons | olive oil | 1 2/3 | small | Peppers, sweet, red, raw, chopped | 1/2 | large | zucchini | 1 1/3 | medium | Carrots | 1 1/2 | clove | garlic minced | 3/4 | large whole (3" dia) | Tomatoes | 3/4 | can, 15 oz (303 x 406) | tomato sauce | 3/4 | cup, shredded | mozzarella cheese | 2/3 | ounce | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | Pre-heat the oven to 350 | | 2 | Poke the spaghetti squash with a knife all over and place in a roasting pan. Roast for 45-60 minutes | | 3 | While the squash is roasting, add the oil, garlic, pepper, zucchini, and carrots to a frying pan. Cook over medium heat until the vegetables are tender. | | 4 | Cut the squash in half and scoop out and discard the seeds. Scrap the flesh from the shell with a fork. It should flake off easily, resembling spaghetti. | | 5 | Place the squash in the in a casserole dish. Add the cooked vegetables, diced tomato, and tamato sauce, and most of the cheese. Mix well. | | 6 | Sprinkle the remaining cheese on top and bake for and additional 30 minutesor until the cheese is melted. |
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