Spaghetti Squash Bake

Okay so this "pasta" dish has NO pasta and NO meat! And believe me when I tell you, you will not miss either one! I found this recipe on Pinterest and made a few tweaks. We absolutely loved it! Even the hubby was impressed by this vegetarian meal. There are enough leftovers for us to have it again for dinner tomorrow and I can't wait! You have got to try this dish. It's healthy, quick, easy, and delicious!

1. Cook your spaghetti squash. I cut mine in half, drizzled with olive oil, salt, and pepper, and roasted face-down for 45 min at 375. Let cool a little so that you can handle it.

2. Meanwhile, chop your zucchini, red pepper, onion, carrot, tomato, and garlic. Cook onion, red pepper, and zucchini in a pan with a little olive oil on med-high heat.

3. When the veggies in the pan start to become tender, add chopped tomatoes, shredded carrots, and garlic. Saute for another couple minutes.

4. Turn the heat off and add in the jar of spaghetti sauce, along with some salt, pepper, italian seasoning, and red pepper flakes.

5. Now, onto the squash. Hold one half of it in your hand. Using a fork in the other hand, scrape the inside of the squash, and little "noodles" will fall right out. I just went ahead and scrapped them straight into my casserole dish.

6. Add in your sauce/veggies and stir until combined.

7. Add half the cheese to the pasta and mix in. Then sprinkle the rest of the cheese on top. Bake at 375 for about 30 min.

Spaghetti Squash Bake

1 large spaghetti squash
1 zucchini
1 red bell pepper
1/2 onion
1 tomato
4 baby carrots, shredded (or 1 large carrot)
2 cloves garlic, minced
15 oz. jar spaghetti sauce (any kind)
1 c. mozzarella cheese
1/2 c. parmesan cheese
salt, pepper, italian seasoning, and crushed red pepper flakes to your taste
olive oil

Cut spaghetti squash lengthwise and drizzle insides with olive oil, salt, and pepper. Place face down on a baking sheet and roast at 375 for 45 min or until soft. Let cool for a few minutes. Meanwhile, chop all your veggies. They should be a medium diced size. Heat a tablespoon or two of olive in a pan over med-high heat. Add zucchini, onion, and red pepper to pan and cook until tender. Then add in the carrot, tomato, and garlic and cook for another 2 or 3 minutes. Turn off the heat and stir in your spaghetti sauce. Set that aside. Take your squash and using a fork, scrape out the insides into your 9x13 casserole dish. Make sure to get all the little bits. Next add in your sauce, seasonings, and half of each cheese. Stir well until combined. Then top with the other half of the cheeses. Bake at 375 for about 30 min or until hot and bubbly.