Ingredients
2spaghetti squash
1tbspbutter,salted
1red bell pepper,sliced
2tspgarlic,minced
4tomatoes,diced
6oztomato paste,(1 can)
6ozmushrooms,(1 can) sliced, drained
½cupcheddar cheese,grated
½cupmozzarella cheese,grated
½cupparmesan cheese,grated
1tbspbalsamic vinegar
2tspbasil,fresh, chopped
salt and black pepper,ground, to taste
Preparation
Preheat the oven to 400 degrees F.
Cut the spaghetti squash in half horizontally and remove the stems.
Cover the bottom of a baking pan with a layer of water; place the halved spaghetti squashes in the pan with the flesh facing down.
Bake in the preheated oven until the flesh is soft for about 45 minutes. Remove squash from the oven and let cool enough to handle for about 10 minutes.
Leave oven on, but reduce oven temperature to 350 degrees F.
Meanwhile, heat butter in a 12-inch pan over medium-high heat. Saute red bell pepper and garlic in the hot butter until soft for about 5 minutes
Add tomatoes, tomato paste, mushrooms, Cheddar cheese, mozzarella cheese, Parmesan cheese, balsamic, basil, salt, and pepper to the bell pepper and garlic mixture. Heat to a boil over medium-high heat; cover, reduce heat, and let simmer, stirring occasionally for 20 minutes.
Remove seeds and fork the flesh of the squash, leaving it inside the shell. Fill each forked squash half with the sauce.
Bake in the preheated oven until golden and bubbly for about 10 minutes.
Serve and enjoy.
