Better Than Spaghetti Squash Bake

• 1 lb spaghetti squash
• 1 lb asparagus
• 1 pint white mushroom
• 12 red bell pepper
• 2 garlic cloves
• 13 14 ounces traditional spaghetti sauce
• 1 teaspoon italian seasoning
• shredded part-skim mozzarella cheese, to preference
• grated reduced-fat parmesan cheese, to preference
• salt and pepper, to taste

1. Prepare spaghetti squash by piercing the skin with a fork and boiling for approximately 25-30 minutes.
2. Split spaghetti squash lengthwise, spoon out the seeds and use a fork to remove the spaghetti strands from the squash.
3. Snap off the ends of the asparagus and cut into 1" pieces.
4. Slice mushrooms, red bell pepper, and garlic thinly.
5. Saute all vegetables and garlic on medium-high heat in non-stick skillet until cooked and tender.
6. Lightly salt and pepper for added flavor.
7. Add spaghetti sauce to skillet and cook for about 5 minutes.
8. Place spaghetti squash strands in the bottom of a casserole dish and pour the sauce saute evenly over it.
9. Crush Italian seasoning lightly in your palm and sprinkle over the casserole.
10. Spread shredded part-skim mozzarella and reduced fat grated parmesan cheese over the top.
11. Bake at 350F for about 25 minutes.

asparagus, white mushroom, red bell pepper, garlic, sauce, italian seasoning, mozzarella cheese, parmesan cheese, salt

Taken from www.food.com/recipe/better-than-spaghetti-squash-bake-112984 (may not work)