Spaghetti Squash with Cheese and Vegetables
Using spaghetti squash this is a veggie rich, cheesy casserole, almost like a lasagna and is a lower calorie alternative.
2 cups cubed spaghetti squash
1 cup sliced onion, diced
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green bell pepper
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red bell pepper
2 tbsps olive oil
20 oz crushed tomatoes
4 cloves garlic, minced
1 tbsp basil
1/2 tsp ground oregano
1 cup shredded mozzarella cheese, non fat
1/2 cup parmesan cheese
Preheat oven to 375° F (200° C). Mix the cheese together, set aside.
Heat olive oil in a skillet and add the onion, peppers and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes and basil. Simmer uncovered for about 15 minutes.
Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9") 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.
in 1 serving of Spaghetti Squash with Cheese and Vegetables.
, 35% carbs, 27% protein.
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