A MUST try for dinner....Spaghetti Squash Casserole

Made this for dinner last night, it was DELICIOUS!!!! 

Spaghetti Squash Casserole

Ingredients:

1  medium spaghetti squash

2  T. Extra virgin olive oil

1  medium yellow onion

2  zucchinis chopped into small pieces

3  cloves of garlic, minced

1  yellow bell pepper, chopped

1  28 oz. can of chopped tomatoes (I used petite diced)

1  t. dried oregano

    Salt and pepper to taste

3/4  c. part-skim mozzarella cheese grated

1/2  c. Parmesan cheese grated

Directions (This takes a while to prepare, just give yourself enough time!):

1.  Preheat oven to 350 degrees.

2.  Prepare to cook the squash.  Cut the squash in half length wise and put skin side down into pan with about 1 inch of water.  Cover with foil and cook for 45 minutes or until the squash is cooked through and tender.

3.  While the squash cooks, heat the oil in a pan (need a bigger pan).  Add the onions and cook for about 5 minutes or until they are translucent.

4.  Add the garlic, zucchini, and bell pepper and saute until the veggies are soft.

5.  Add the tomatoes (make sure you drain them well) and spices and let the mixture simmer for about 15 minutes.

6.  Remove the squash when it is finished.  Let it cool to a temperature where you can handle it.  Scoop out any seeds and squeeze any excess water out of the meat.

7.  In a bowl, use a fork to break up the squash and create long strands like spaghetti.   Add the vegetable/tomato mixture and mix well.

8.  Spray a casserole dish and add half the mixture to the bottom.  Top with some mozzarella cheese (I used a little more cheese than the recipe).  Add the rest of the mixture and top with the remaining mozzarella and Parmesan cheese.  Bake for 30 minutes until the cheese is melted and slightly browned.