- 1 spaghetti squash
- 2 tbsp olive oil
- 1 red pepper, diced
- 1 zucchini, diced
- 1 carrot, shredded
- 2 cloves garlic, diced
- 16oz tomato/pasta sauce
- 1/2 cup of shredded cheese (mozzarella or cheddar works well)
- 1/4 cup parmesan cheese
- 1 tomato diced
- Cut spaghetti squash in half and scrape out the junk/seeds in the middle. Toss the innards in your composter or garbage. Place spaghetti squash shells face down on a baking sheet and prick skin with fork all over. Bake at 375F for 45 mins.
- While that’s cooking, add the oil, garlic, pepper, zucchini and carrots to a pan, and cook over medium heat.
- Place spaghetti squash cooked flesh in a casserole dish. (After 45 mins is complete, scrape out innards of squash with a fork, it will look like spaghetti). Add the cooked veggies, diced tomato, sauce and most of the cheese. Mix well. Sprinkle leftover cheese on top and bake for 30 mins at 350F.
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