Load up on the cheese and still enjoy a low calorie, ooie-gooey, cheesy bowl of steamy pasta!
Number of servings:
1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
2 zucchini, diced
3 carrots, diced
2 cloves garlic, minced
1 x 425g tin, chopped tomatoes
125 grams shredded mozzarella cheese
1/4 cup shredded Parmesan
Preheat oven to 180°C.
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 180° for 45 to 60 minutes.
While the spaghetti squash is cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, and cook over medium heat.
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, diced tomato, 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.