|
Ingredients:
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
 Print me!
Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Cook spaghetti squash by your favorite method and remove flesh. 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.
Serves 6-8 Recipe submitted by: Cheri Sicard
FabulousFoods.com Cheri Sicard is the editor of FabulousFoods.com, the net's favorite cooking community, featuring seven free email cooking and recipe newsletters: www.fabulousfoods.com.  For more information: Find a recipe | Come add a recipe | Share this recipe
SheKnows.com: thousands of articles on home, living, health
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook) |
Send this to a friend
