1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
1/2 red onion, diced
2 cloves garlic, minced
16 ounces spicy & tomato pesto sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan
1. Preheat oven to 350°F.
2. Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don’t have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While that’s cooking, add the oil, garlic, pepper, zucchini, carrots, and red onion to a pan, cooking over medium heat.
3. Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
4. Allow to cool for five minutes, serve, and enjoy!