Spaghetti Squash Bake - Cheesy Veggie

By Peggie

This hot and cheesy pasta dish is actually made with spaghetti squash and other delectable veggies! It is so good that no one will realize it’s gluten-free!

Ingredients

• 1 whole spaghetti squash
• 2 tbsp olive oil
• 1 red peper, diced
• 1 zucchini, diced
• 1 carrot, shredded
• 2 cloves of garlic, minced
• 1 tomato, diced
• 16 oz tomato sauce
• 4 oz (1/2 cup) shredded mozzarella cheese
• 1/4 cup shredded Parmesan

Preparation

Step 1

Preheat oven to 350 degrees.

Poke spaghetti squash all over with a knife and cook in the microwave for 8 to 12 minutes until soft. If you don't have a micro was, place the poked squash on a baking pan and bake at 375 for 45 to 60 minutes. While that is cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat.

Cut the cooked squash in half and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.