Roasted Spaghetti Squash Casserole

Heat oven to 400ºF.

Cut squash in half lengthwise and scrape out seeds. Drizzle with olive oil, salt and pepper and place cut side down onto a baking sheet. Roast for 30-40 minutes, or until tender. Let cool; then with a fork scrape out squash and place it in a large bowl.

Reduce oven to 375ºF.

While squash is roasting, sauté shallots, peppers, garlic, Italian seasoning and a pinch of salt and pepper in 1 tablespoon of olive oil until tender. Add chicken broth and tomatoes; bring to a boil then reduce heat and simmer until liquid is reduced by half. Take off heat and let cool.

Add the cooled pepper mixture and cheese to the squash (make sure the squash has cooled completely) and stir to combine. Place into a 2-quart buttered casserole dish.

Combine the bread crumbs, Parmesan, pinch of salt and pepper, and a drizzle of olive oil together. Sprinkle over the top of casserole. Drizzle lightly with more olive oil and bake covered at 375ºF for 15 minutes, uncover and continue baking for 10-15 minutes or until top is golden and crusty. Let cool 5-10 minutes.