image

I went digging in my recipe vault today and scooped up the spaghetti squash casserole I had for dinner a couple weeks ago! I might make this for dinner tonight, but with vegetarian lose meat and cottage cheese added! Kind of like a lasagna! Or maybe I’ll make my vegetable lasagna. We’ll see!

image

Ingredients: *1 Large Spaghetti Squash, *3 Cups Pasta Sauce, *3 Large Green Bell Peppers, Sliced, *1 Large Onion, Sliced, *1 1/2 Cups Mozzarella Cheese (I used GoVeggie), *3 Tbsp Garlic Oil or Olive Oil, *3 Tbsp Parmesan Cheese, *1 Tsp Garlic & Onion Seasoning.

image

Slice the spaghetti squash in half and scoop out the seeds. Preheat the oven to 375 degrees . Place the squash seed side down onto the baking sheet and cook in the oven for 50-60 minutes.

Saute onions and peppers in a frying pan with one tablespoon of garlic oil.

Once the vegetables are cooked, sprinkle the garlic and onion seasoning on top.

image

Mix the cooked vegetables in with the pasta sauce.

image

Stir 2 eggs into the sauce.

Add two tablespoons of garlic oil into a baking sheet.

image

Add cooked spaghetti squash to the oiled dish.

image

Top the squash with the pasta sauce.

image

Add cheese on top.

image

Bake the dish for 20-22 minutes or until cheese is melted.

image

Top cooked casserole with Parmesan cheese.

image

Dish makes 16 Servings (1 Cup Per Serving) -depending on the size of squash.

Nutrition: 95 Calories, 12 g Carbs, 1 g Fat, 2 g Protein, 3 g  Protein, 4 g Sugar

This dish is perfect paired with salmon!

image

I love making meals like this because I can eat leftovers all week long!

Add to Pinterest Here!