Chaska_Dog
02-16-2005, 11:13 AM
Spaghetti Squash With Vegetables & Mozzarella
1 spaghetti squash, cooked by your favorite method and separated into strands
1 lg. yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes
3-5 cloves garlic, minced
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
Preheat oven to 375 F. Mix the cheese together, set aside.
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 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.
So here are the changes I made (I almost always change recipes....recipes are for inspiration!) I used half a small zucchini, one carrot, half a small red bell pepper and a stick of celery (all chopped) and about 5 sliced mushrooms for my veggies. I omitted the onions as Kevin hates them. Had to sautee the celery and carrots first as they take a bit longer to cook. I added some fresh steamed spinach in between the layers as well. It was really, really good and I usually hate squash. I'm a convert!
1 spaghetti squash, cooked by your favorite method and separated into strands
1 lg. yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes
3-5 cloves garlic, minced
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
Preheat oven to 375 F. Mix the cheese together, set aside.
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 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.
So here are the changes I made (I almost always change recipes....recipes are for inspiration!) I used half a small zucchini, one carrot, half a small red bell pepper and a stick of celery (all chopped) and about 5 sliced mushrooms for my veggies. I omitted the onions as Kevin hates them. Had to sautee the celery and carrots first as they take a bit longer to cook. I added some fresh steamed spinach in between the layers as well. It was really, really good and I usually hate squash. I'm a convert!