Spaghetti Squash Cheesy Ridiculousness--a recipe.

I thought I would jot down quickly (before I forget) the yummy goodness that we had for dinner last night. I tend to throw recipes together with what's on hand and not really write things down.  This one was a keeper. (Apologies for the cheese--we have a ton leftover from pizza weekend with my parents.  Not that that is a problem; we're into aged dairy in this house....  Also, all measurements are a guess.  I would increase the seasonings if you are using tomato paste.)



Cheesy Baked Spaghetti Squash

1 med-lg spaghetti squash
half of 1 lg onion, chopped into thin slivers
6 cloves garlic, minced
1 med zucchini, cut into quarters and then sliced 1/4" thick
1 med green bell pepper, chopped
3 c. shredded mozzarella or italian mix (or to taste)
1/3 c shredded parmesan
1 package Quorn crumbles or 1 lb ground beef, cooked and drained, or 1 pkg soy crumbles
2 ripe tomatoes
1/2 c. tomato sauce/pizza sauce (could use a few T. of tomato paste & 1/2 c water)
1/2 t. garlic powder, onion powder
1 T. dried basil, dried oregano
fresh ground pepper
1/2 T red pepper flakes

Cut squash in half the short way, remove seeds.  Place squash halves cut-side down in a baking dish with 1" of water and bake at 375 degrees for 35 minutes.  Remove from oven and let cool for 5-10 minutes.  In a large skillet, saute onion in a tablespoon or so of olive oil for a few minutes, then add garlic.  After a few more minutes, add zucchini and green pepper.  Saute until tender-crisp.  Scrape insides out of the squash into a large mixing bowl.  Add the sauted vegetables.  In the same skillet, add all of the remaining ingredients except the cheeses and heat over med-low heat (if it seems dry, add 1/4 c. water or tomato sauce as needed, but this will be more "meat" than sauce).  Heat through and simmer briefly.  Add to squash and vegetable mixture and toss well.

Spray 9 X 13" baking dish lightly with oil.  Put a shallow layer of the squash mixture to cover the bottom of the dish.  Sprinkle with parmesan cheese and add a layer of the shredded cheese.  Repeat with squash, parm, and mozz, ending with a layer of cheese.  Bake in a 350 degree oven for 30 minutes or until nicely browned on top.  Serve with garlic bread.  Serves 4-6 with leftovers.

Mmmm.   And now, off to enjoy a 72 degree day in November!  I think I'll plant some garlic :)