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.