Cheesy Veggie "Pasta" Bake

Original recipe found here: http://www.fitsugar.com/Recipe-Gluten-Free-Cheesy-Veggie-Pasta-Bake-20317594

Courtesy of: PopSugar

Made on: 8/19/14

Yield: 6 servings (per original recipe) – For me, 1 9x13 casserole

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

INSTRUCTIONS

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. 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.

4. Allow to cool for five minutes, serve, and enjoy!

Nutrient Analysis (per original recipe): Calories per serving: 208

Adjustments I made: I cooked my whole spaghetti squash in the oven for between 1 and 1.5 hours. I added a chopped jalapeno and red pepper flakes. Use your judgment (and taste buds!) to decide how much of each veggie you want to add and how much spice you enjoy.

Adjustments I would like to make: Next time, I will cut my spaghetti squash in half before baking. That has worked better for me in the past, especially when it comes to removing the seeds. This time, I had a hard time separating the seeds from the flesh, which caused me to lose some usable squash.

Overall Satisfaction: I have really grown to love the spaghetti squash, and this casserole was no different. I loved it! Plus, like many other veggie casseroles, it’s totally customizable. Add whatever veggies you like or have on hand!

Would I Make it Again? Yes. Though chopping and preparing fresh ingredients doesn’t exactly make for a quick meal, I can make it ahead of time, and it’s healthy and tasty. Next time, I plan to make it in two square pans, so I can freeze one for later rather than having leftovers in the fridge.

Pictured: The leftovers -- I totally forgot to take a picture before eating, and once the eating starts... it was really good!