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Spaghetti Squash with Vegetables and Mozzarella Recipe

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This recipe for Spaghetti Squash with Vegetables and Mozzarella, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy McCabe
Added: Monday, October 15, 2007


1 spaghetti squash
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tbsp. olive oil
1 (28 oz.) can 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

Preheat oven to 375 F.

Mix the cheese together and set aside.

Cook the spaghetti squash - cut in half length wise and put in the microwave - cut side down in enough water to just cover the bottom. Cover with clear wrap. Cook 7-10 minutes.

Pull out the squash strands with a fork.

Heat olive oil in a skillet and add the onion, pepper and garlic. Saute over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper. 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") 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 the cheese is bubbly and slightly browned. Let cool 10 - 15 minutes before serving.

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