1 spaghetti squash, baked, sliced and carved for the strands* (mine was about 4lbs)
1 TB olive oil
1 medium onion, diced
2 cloves garlic, minced
2 small zucchinis, shredded
2 small carrots, shredded
2 tomatoes, diced and peeled(1 can diced for a shortcut)
2 cups tomato sauce(16 oz can for shortcut)
1 tsp sugar
1 TB dried oregano
2 tsp dried basil
1 tsp dried parsley
salt and pepper to taste
mozzarella and parmesan cheese to taste
I run my immersion blender through them for a smoother sauce. The kids tend to not be as finicky if they cant SEE the veggies, but you can leave them if you wish.
In a casserole dish spread 1/2 the spaghetti squash strands, several scoops of sauce and some cheese. Top with remaining strands, more sauce and more cheese. Dont overload it too much though, but go until you think it looks good. I cant give exact amounts because it all depends on the size of your squash.
(You can freeze any remaining sauce for future use)
Preheat oven to 350
Cover the dish with foil and bake 30 minutes, remove foil and bake 15 minutes more.
Allow to cool so you can handle it easily.
Slice in half, scoop out seeds and the dark middle pulp, (it is very bitter, so make sure its gone!)
Then with a fork scrape out the spaghetti like strands into a dish.