Baked Italian Spaghetti Squash

Spaghetti Squash Shredded

Add the peppers and onions

Sauce and Cheeses

Ready to eat!

This is a great side dish to go along with almost any main course. I served it with meatloaf.

Serves 8 ( 4 points + )

• 1 large spaghetti squash, halved and seeds removed
• ½ c. diced green or red pepper
• ½ c. finely chopped onion
• 3 c. marinara sauce
• salt and pepper to taste
• 1-¼ c. part-skim mozzarella, shredded
• 3 T. grated parmesan cheese

Place spaghetti squash cut-side down in a large pot with about 1 inch of water. Cover and cook for about 15-20 minutes or until squash easily shreds to look like spaghetti. Remove shredded squash to a large bowl. Save shells.  Add the peppers and onions, salt and pepper. Stir in 2 c. marinara, ¾ c. mozzarella and 2 T. parmesan cheese. Fill shells with squash mixture. Top mixture with remaining marinara, ½ c. mozzarella and 1 T. parmesan cheese. Place shells in a large baking dish. Bake at 375 for 20-25 minutes or until cheese is melted and squash is heated through.