Spaghetti squash baked with veggies and topped with cheese.
Cut squash in half lengthwise. Scoop out seeds. Place one half at a time cut-side down in a microwavable dish and add 1/4 cup of water to the bottom. Microwave on high for 7 minutes. Repeat with the other half. Scoop out cooked squash and place in a 9×13″ baking dish.
Heat oil on medium-high heat and saute onions, garlic and peppers until soft. Mix in diced tomatoes and pesto. Pour on top of the squash in the casserole dish. Stir in the parmesan cheese. Top with cheddar.
Bake at 400F for 30 minutes.
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I liked this recipe for spaghetti squash, but my two boys didn’t. It’s definately worth a try, especially if you’re on a low carb diet.
I made this tonight for my husband and it was amazing! He wasn’t even concerned that there weren’t any carbs in it. Thanks for the recipe.
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