Layered Spaghetti Squash Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Got this off another recipe site that I don't visit very often and I want to keep it. So, I am posting it. I haven't tried it, but it sounds very good. May or may not need tweaking.....let me know! Ingredients:
1 medium spaghetti squash (cooked) |
1 large yellow onion (diced) |
1 green pepper (chopped) |
1 red bell pepper (chopped) |
2 tablespoons olive oil |
1 (28 ounce) can crushed tomatoes |
3 -5 garlic cloves (to taste, of course) |
1 teaspoon basil |
1/2 teaspoon oregano |
1/2 teaspoon red pepper (crushed) (optional) |
1 cup mozzarella cheese (grated...more if you are from wisconsin or a cheese lover) |
1/2 cup parmesan cheese (grated...see above regarding cheese) |
Directions:
1. Preheat oven to 375. Mix cheeses together and set aside.
2. Heat olive oil is a skillet. Add the onion, peppers and garlic and saute over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for 15 minutes.
3. Mix squash well with cooked veggies and spread half in bottom of a 9x13 pan. Top with half the cheese mixture. Then spread the rest of the squash mixture and then end with the remaining cheese.
4. Bake for30 minutes until cheese is bubbly and slightly golden. Let cool and set for 10-15 minutes before serving.
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