You can basically use any vegetables you like for this recipe. I’ve always made it with eggplant but didn’t have any in the house. You can also use broccoli or asparagus.
1 large spaghetti squash
1 red pepper chopped
½ medium onion chopped
2 medium/small zucchini sliced
8 oz pkg mushrooms sliced
1 celery stalk chopped
1 teaspoon Italian seasoning
1 ½ cups spaghetti sauce or 14.5 oz can of stewed tomatoes
1 teaspoon chopped garlic
Salt & Pepper to taste
1/3 cup grated parmesan cheese
2 cups shredded mozzarella cheese
Split spaghetti squash and clean out seeds. Bake cut side down on a cookie sheet in a 375 oven for 30 minutes. Scrape strands out with a fork. Set aside.
Cook all the chopped veggies in olive oil until semi soft. Add seasonings, salt, pepper, garlic and spaghetti sauce. Add cooked squash and mix all together.
Pour veggie/squash mix into a 9×13 pan and top with grated parmesan and mozzarella cheese. Cover with foil and bake at 350 until cheese is melted on top (about 30 minutes)
Note: You can also save the emptied out squash halves, refill with finished veggie mixture, top with cheeses and set under a broiler to melt the cheese. Serve in squash halves for a great presentation.
Wow! Great looking dish. I think Spaghetti squash is magical – this will be a great thing to serve to my vegan niece.
Looks delish! Other than chopping up veggies, this is a super simple recipe. I love spaghetti squash!!