Spaghetti Squash & 3 Cheese Casserole

. Ingredients:
Butter, salted, 0.50 tbsp (remove)
Asparagus, fresh, 8 spear, medium (5-1/4" to 7" long) (remove)
Onions, raw, 1 cup, chopped (remove)
Green Peppers (bell peppers), 1 cup, chopped (remove)
Spaghetti Squash, 4 cup (remove)
Tomatoes, red, ripe, raw, year round average, 6 wedge (1/4 of medium tomato) (remove)
Cilantro, raw, 2 tbsp (remove)
Bertolli Extra Virgin Olive Oil, 8 tsp (remove)
Kraft Mozzarella Part Skim Shredded, 0.50 cup (remove)
PC Organic Roasted Garlic & Herb Tomato Sauce, 0.50 cup (remove)
Great ValueMushroom stems & Pieces, 1 cup (remove)
Blue Menu Ricotta 66% less fat, 0.50 cup (remove)
Blue Menu Black Beans, 0.75 cup (remove)
Kraft 100% Parmesan Grated Cheese Light, 4 tbsp (remove)

With the tip of a knife, pierce squash in about 5 places. Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened. When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside.

Heat oven to 400 degrees. Melt butter in a non-stick skillet over medium-high heat and add chopped onions. Cook till soft and tender. Add all ingredients together in large mixing bowl. Do not add the mozzarella and parmesan yet. Mix thouroughly . Place mixture either back into squash shells or if you prefer a 9" X 13" pan . Sprinkle with the mozarella & parmesan cheese.

Bake at 400 for approximately 20 min's until the casserole is heated through. Serve Immediately.

Goes nicely with a simple spinach salad



Number of Servings: 6

Recipe submitted by SparkPeople user RACHELLE53.