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Cheese Topped Spaghetti Squash

21st.Century.Chef's picture
Ingredients
  Spaghetti squash 3 Pound
  Onion 1⁄2 Cup (8 tbs), chopped
  Chopped sweet green pepper 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon
  Tomato sauce 15 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Italian seasoning 1 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Shredded provolone cheese 4 Ounce (1 Cup)
  Shredded cheddar cheese 1 Cup (16 tbs)
Directions

1. Preheat the oven to moderate (350°).
2. Cut the squash in half using a sharp knife; remove the seeds. Place the squash, cut-side down, in a shallow baking pan with approximately 1-inch depth of water.
3. Bake the squash, in the preheated moderate oven (350°) for 45 minutes or until the squash is tender.
4. Saute the onion, green pepper, carrot and mushrooms in the butter in a medium-size saucepan for 10 minutes or until the vegetables are tender. Add the tomato sauce, water, Italian seasoning, garlic powder and pepper. Simmer the sauce, uncovered, for 15 minutes. Stir in the Provolone and Cheddar cheese until melted. Remove the saucepan from the heat.
5. Scoop the pulp from the squash, using a fork.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
4

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