Spaghetti Squash Bake

By á-170182

Ingredients

• 1 med spaghetti squash
• 1 small red, orange, or yellow bell pepper
• 1 small yellow or white onion
• 4-5 cloves garlic
• 1 8 oz package button mushrooms/sliced
• 1 28 oz can tomato puree
• 1 bag chopped frozen spinach
• 2 tea thyme
• 1 tea oregano
• 1/2 tea red pepper flakes
• 1 tea salt
• 2 T sugar
• 3/4 cup sour cream
• 1 1/2 - 2 cup shredded Italian cheeses

Preparation

Step 1

Preheat oven to 400°. Cut squash in half lengthwise and scoop out seeds. Rub olive oil and sprinkle garlic salt inside. Bake about 30 minutes, face down. Allow to cool.

Saute onion in olive oil about three minutes.
Add garlic and pepper and cook another three minutes.
Add mushrooms for a minute.
Drain and squeeze spinach, add to saute mix.
Add herbs, salt, and pepper flakes, and cook about five minutes.
Add tomato puree, sugar and sour cream, and allow to boil slightly, then set aside.

Use a spoon or fork to scrape the squash into strings and add to the tomato mixture.

Place in a 9 x 13 pan and cover with cheese. Bake 400° about 20 minutes.