Cheesy Veggie "Pasta" Bake

Cheesy Veggie "Pasta" Bake

This was dinner tonight.  Let me first say, I was talking on the phone when I was putting it together.  I ALWAYS mess up cooking when I am talking.  Seriously.  Always.  Like cinnamon instead of chili powder, salt instead of sugar.... you get the picture.  So about 25 minutes into the 30 required I realized I left out the tomato sauce.  Sweet.  So I mixed it in and added more cheese (which was nice!) and finished baking it.

And...  the kids hated it.  Sorry everyone.  Not a good endorsement eh?  They are exposed to many things but spaghetti squash apparently isn't one that they will even attempt to take a bite of, never mind the zucchini and tomatoes in it.  The cheese didn't even tempt them nor did the promise of Easter candy after dinner.  Shane wasn't home for dinner and I bet that he would be in the same category above.  Ha!

I, on the other hand, loved it!  It was very filling and a portion is 1/6th of the pan.  YUM!  I'm hoping leftovers will be just as good (since there are lots!)

If you try this, please let me know!!  Original recipe found here.  She also lists the nutritional information for you.  Woohoo!

Gluten-Free Cheesy Veggie "Pasta" Bake

Ingredients

1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan

Directions

1. Preheat oven to 350 degrees.
2. Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While that's cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat.
3. 1. Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
   2. Allow to cool for five minutes, serve, and enjoy!