Spaghetti Squash Casserole (Vegetarian)
1 large spaghetti squash
1 chopped green bell pepper
1 chopped orange or red bell pepper
2 cans of tomato sauce
1 bag of baby spinach
1 whole chopped onion
1 small container fresh sliced mushrooms
1 bag of grated mozzarella cheese
2 containers of large curd cottage cheese
1 small block or can of grated parmesan cheese
Salt & pepper
Boil the spaghetti squash for about 1 hour and let cool. Cut in half, remove seeds, shred. Grease a large oven safe casserole dish or deep baking pan. Add the first layer of shredded spaghetti squash. Ladle tomato sauce over until lightly covered. Add a layer of baby spinach. Add two handfuls of chopped onions, and two handfuls of mixed bell peppers. Add a light layer of fresh sliced mushrooms. Sprinkle a healthy mix of parmesan cheese and salt and pepper. Add a layer of cottage cheese. Follow the same procedure starting with the spaghetti squash. Use the remainder of the spaghetti squash for a light third level. Use remainder of the tomato sauce to lightly cover the spaghetti squash. Add a layer of mozzarella cheese. Bake covered on 350 degrees for about 45 minutes to 1 hour. Uncover and allow to lightly brown. Remove from oven and let cool for about 15 minutes. Serve with bread and butter. Note: Spaghetti squash casserole tastes even better reheated the next day!