Shelly's Recipe

CHEESE TOPPED SPAGHETTI SQUASH

Category: Squash

1 (3 lb) spaghetti squash
1/2 cup chopped onion, green pepper, carrots, and sliced mushrooms
1 (15 oz) can tomato sauce
1 cup water
1 tsp Italian seasoning
1/8 tsp garlic powder and pepper
1 cup shredded provolone and cheddar cheeses

Preheat oven to 350. Cup spaghetti squash in half; remove seeds. Place cut side down in shallow baking dish with approximately 1 inch water. Bake, uncovered, about 45 minutes or until tender.

Sauté chopped vegetables and mushrooms in 3 tbsp butter until tender, about 10 minutes. Add tomato sauce, water and seasonings. Simmer, uncovered, for 15 minutes. Stir in cheeses. Scoop pulp from squash with a fork. Serve topped with sauce and extra cheese.