3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
3 cups cooked spaghetti squash
1/2 cup fresh breadcrumbs
How to Make It
Preheat oven to 450°.
Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini and mushrooms; sauté 10 minutes. Remove from heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic, and tomatoes.
Combine 1/4 cup cheese and squash. Arrange squash mixture in a large gratin dish or shallow 1 1/2-quart baking dish coated with cooking spray. Spoon tomato mixture over squash. Combine 1/4 cup cheese and breadcrumbs; sprinkle over tomato mixture. Bake at 450° for 15 minutes or until bubbly.
I've made this recipe a couple of times. It definitely needs a little more spice than called for. I usually add Italian seasoning and some onion to the tomato mixture. Hot Italian sausage is also a great addition.
Who ever said spaghetti squash was like pasta was lying to all of us. I Love veggies and I'm a good cook so the fact that this failed was very disappointing. It was bland and the texture was awful. I will not make it again.
Delicious, will make again. Added 2 leftover, grilled chicken breasts, chopped, to the tomato mixture as well as 4-5 splashes of balsamic vinegar. Used diced tomatoes vs. stewed as that is what I had on hand. Seasoned cooked squash with Emeril's Essence after spreading in baking dish.
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