Ingredients

The following ingredients have 6 Servings
  • 1 spaghetti squash (prepared)
  • 1/2 tsp dried basil
  • 1/4 tsp ground thyme
  • 1 Tbsp olive oil
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 1/2 cups mushrooms (sliced)
  • 1 cup zucchini (sliced)
  • 1 cup green bell pepper (diced)
  • 1 1/2 cups marinara sauce
  • 3/4 cup mozzarella cheese (grated)
  • 1/4 cup Parmesan cheese (grated)
  • 3/4 cup mozzarella cheese (grated)
  • 1/4 cup panko breadcrumbs

Instruction

  • Preheat the oven to 375 degrees.
  • Prepare the spaghetti squash according to the recipe.
  • Run a fork along the inside of the prepared squash to create spaghetti-like strands, scoop it into a medium-sized mixing bowl. Stir in basil and thyme then set aside.
  • Heat olive oil in large sauté pan over medium heat. Add onion and garlic, stirring frequently for 5 minutes, until onion begins to turn translucent. Add mushrooms, zucchini and green bell pepper. Sauté for 1 minute more then remove from heat.
  • Place half of the spaghetti squash in the bottom of a 2-qt casserole dish. Spread half of the sautéed vegetables over the squash then half of the marinara sauce over vegetables. Top with a layer of mozzarella cheese. Add the remaining squash. Layer the remaining vegetables then pour the remaining marinara sauce on top.
  • Mix the Parmesan cheese, mozzarella cheese and panko breadcrumbs together in a small bowl. Sprinkle over the entire dish.
  • Cover the dish with aluminum foil then bake for 20 minutes. Uncover and continue baking an additional 10 minutes or until hot and bubbly. Serve and enjoy immediately!