Saturday, September 27, 2008

Spaghetti Squash With Vegetables & Mozzarella

I bought a spaghetti squash at a garge sale (of all places) last week and we had this recipe for dinner this week. It's really yummy and rather filling on it's own.

1 spaghetti squash
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 large can (28 ounces) crushed tomatoes
3-5 cloves garlic
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese

Serves 6-8
Cook spaghetti squash by your favorite method and remove flesh. I cut mine up and put it in a 9X9 pan in the microwave, covered with a little water in the pan for 5 minutes. It took three batches to cook the entire squash. Preheat oven to 375 F.

Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). 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 inch) baking dish. Top with half the cheeses, followed by the other half of the squash mixture, then the rest of the cheeses. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.

Recipe from Seed of Knowledge. There are also some other recipes for spaghetti squash.

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