Spaghetti Squash Casserole

• 1 whole Medium Spaghetti Squash
• 2 teaspoons Olive Oil
• 1 whole Onion, Chopped
• 1 clove Garlic, Crushed
• 1 whole Green Or Red Pepper, Chopped
• 1 can 28 Oz. Diced Tomatoes
• 2 Tablespoons Sun-dried Tomato Pesto
• 1/2 cups Grated Parmesan Cheese
• 1 cup Shredded Cheddar Cheese

1. Cut squash in half lengthwise.
2. Scoop out seeds.
3. Place one half at a time cut-side down in a microwavable dish and add 1/4 cup of water to the bottom.
4. Microwave on high for 7 minutes.
5. Repeat with the other half.
6. Scoop out cooked squash and place in a 9x13 baking dish.
7. Heat oil on medium-high heat and saute onions, garlic and peppers until soft.
8. Mix in diced tomatoes and pesto.
9. Pour on top of the squash in the casserole dish.
10. Stir in the parmesan cheese.
11. Top with cheddar.
12. Bake at 400F for 30 minutes.

olive oil, onion, clove garlic, red pepper, tomatoes, tomato pesto, parmesan cheese, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/spaghetti-squash-casserole/ (may not work)