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Spaghetti Squash: Cheese Topped Spaghetti Squash

Source of Recipe


Lynne's Country Kitchen






List of Ingredients



• 1 spaghetti squash, about 3 pounds
  
• 1 medium sized onion, chopped
  
• 1/2 cup chopped sweet green pepper
  
• 1/2 cup chopped carrot
  
• 1/2 cup sliced fresh mushrooms
  
• 3 tablespoons butter
  
• 1 (15 ounce) can tomato sauce
  
• 1 cup water
  
• 1 teaspoon Italian seasoning
  
• 1/8 teaspoon garlic powder
  
• 1/8 teaspoon black pepper
  
• 1 cup shredded provolone cheese
  
• 1 cup shredded cheddar cheese
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Cut the squash in half using a sharp knife; remove the seeds. Place the squash, cut side down, in a shallow baking pan with approximately 1 inch depth of water. Bake the squash, in the preheated oven for 45 minutes or until the squash is tender.
   
   
3. Sauté the onion, green pepper, carrot and mushrooms in the butter in a medium size saucepan for 10 minutes or until the vegetables are tender. Add the tomato sauce, water, Italian seasoning, garlic powder and pepper. Simmer the sauce, uncovered, for 15 minutes. Stir in the Provolone and Cheddar cheese until melted. Remove the saucepan from the heat.
   
   
4. Scrape the pulp from the squash, using a fork. Serve topped with the sauce.
   
   
5. 6 servings
   
   
6. NOTE: Oval shaped but with rounded ends, this vegetable is filled with long strands that resemble spaghetti. Some squash are larger than others, so choose one that fits your serving needs; but remember, the larger the squash the larger the noodle like strands. Select a squash that feels hard, with a uniformly yellow, smooth skin without blemishes. You can store spaghetti squash at room temperature for several weeks.