Spaghetti Squash with Cheese and Vegetables

Ingredients

• 1/2 cup parmesan cheese
• 1/2 tsp ground oregano
• 1 tbsp basil
• 2 tbsps olive oil
• 4 cloves garlic, minced
• 1 cup sliced onion, diced
• 1 medium green bell pepper
• 2 cups cubed spaghetti squash
• 20 oz crushed tomatoes
• 1 medium red bell pepper
• 1 cup shredded mozzarella cheese, non fat

Directions

1. Preheat oven to 375° F (200° C). Mix the cheese together, set aside.
2. Heat olive oil in a skillet and add the onion, peppers and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes and basil. Simmer uncovered for about 15 minutes.
3. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9") baking dish.
4. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
5. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.