Spaghetti Squash Vegetable Medley Cheese Bake

4 cups cooked Spaghetti squash (approximately 2 lb Squash)
Broccoli, fresh, 2 bunch ( chopped )
Cauliflower, raw, 1 head, medium ( chopped )
Onions, raw, 1 large (Thinly sliced )
1 tbsp garlic, minced
Red Ripe Tomatoes, 3 large (Peeled & Chopped )
2 tbsp Extra Virgin Olive Oil
1 tsp Parsley, dried
1 tsp basil dried
1 tsp oregano, dried
1 tbsp flour
1 cup,Cheddar or Colby Cheese, Low Fat, shredded

Can use 1 - 28 oz can of whole peeled tomato's just drain them, then chop them.

Preheat oven to 375 degrees, Pierce whole spaghetti squash with fork several times on all sides,microwave on high for 12 minutes. Once the squash is cooked, let it cool for 10 minutes so it will be easier to handle, before cutting in half and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands, Meanwhile combine flour with 1/2 cup cheese, set aside. In large saucepan cook onion and garlic in extra virgin olive oil until tender. Stir in tomatoes, parsley, basil and oregano, bring to a boil. Add Broccoli and cauliflower, simmer covered for 5 minutes. Stir in spaghetti squash and floured cheese mixture. Transfer to 9x13 baking dish. Bake covered for 15 minutes. Sprinkle with remaining cheese bake uncovered for 5 minutes more.

Serving Size: Make's 8 1 1/2 cup servings