Confetti Spaghetti Squash Bake

3 cups cooked and shredded spaghetti squash

½ cup plus 1 tablespoon chopped red onion

1 cup plus 1 tablespoon chopped red bell pepper

1 cup plus 1 tablespoon chopped green bell pepper

2 cloves garlic, minced

2 tablespoons olive oil

1 can (14.5-ounce) diced tomatoes, undrained, or 2 cups chopped fresh tomatoes

1 tablespoon balsamic vinegar

1 teaspoon Italian seasoning

8 ounces Mozzarella cheese, shredded

½ cup grated Parmesan cheese

1 tablespoon parsley

 

Cut spaghetti squash lengthwise in half, scoop out pulp and seeds.
Place halves into large pot and add enough water to cover.
Cook squash on a gentle boil until a fork easily pierces the shell.
Remove squash, cool slightly and then run a fork through the flesh to form strands.
Set aside.
Sauté the onions, peppers and garlic in oil until crisp tender.
Reserve about 3 tablespoons of pepper mix and set aside.
Add tomatoes, vinegar and Italian seasoning to the remaining peppers.
Simmer 5 minutes and then remove from heat.
Add squash and stir.
In an 8-inch-square or similar-sized casserole dish, layer half the vegetables, then half the mozzarella, the rest of the vegetables, and finally the rest of the mozzarella.
Top with Parmesan cheese, reserved peppers and parsley.
Cover and bake at 350 degrees for about 30 minutes or until cheese is melted.
Remove cover and brown if desired.
Serve with tossed salad or crusty bread if desired.

Serves 4

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