Spaghetti Squash and Vegetables Gratin

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Spaghetti Squash and Vegetables Gratin

 

1 teaspoon olive oil

3 cups summer squash

3 cups sliced mushrooms

1/2 teaspoon salt

3/4 cup shredded mozzarella cheese

1/4 cup chopped fresh parsley

1/4 teaspoon black pepper

2 garlic cloves, minced

3 cups cooked spaghetti squash

1/2 cup fresh bread crumbs

1 14.5 oz. can no-salt-added stewed tomatoes, undrained and chopped

 

Cook spaghetti squash whole, piercing the skin well, or cut in half and remove

the seeds; bake it at 350 degrees until it is tender. When the squash has

cooled a little, remove the tender flesh with a fork causing the flesh to

spaghetti into long strands. Preheat oven to 450 degrees. Heat oil in skillet

over medium-high heat. Add summer squash & mushrooms; saute 10 minutes. Remove

from heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic, & tomatoes.

Combine 1/4 cup cheese & squash. Arrange squash mixture in large dish. Spoon

tomato mixture over squash. Combine 1/4 cup cheese & bread crumbs; sprinkle

over tomato mixture. Bake 15 minutes or until bubbly. Serves 6.