Cheesy Baked Spaghetti Squash

Makes 4 Servings


 1 spaghetti squash
 1 teaspoon oil
 1 cup onion, chopped
 1 cup bell pepper, chopped
 1 tablespoon Italian herbs
 2 teaspoons garlic powder (optional)
 1 (15 ounce) can white beans, drained and rinsed
 1 (15 ounce) can low-sodium tomato sauce
 1/2 cup low-fat shredded mozzarella cheese


1. Preheat oven to 400 degrees.
2. Use a knife to poke squash all over. Microwave on a microwave-safe plate for 5 minutes. Allow squash to cool and cut in half. Scoop out seeds.
3. Place squash halves cut-side down on the plate.  Microwave for 10 minutes.
4. Heat oil in a skillet over medium heat. Add onion, pepper and seasoning. Cook for 5 minutes. Add beans and sauce. Stir to mix.
5. Remove squash from the microwave. Cool slightly. Use a fork to scrape squash out of the skin. Add squash and tomato mixture to baking dish. Stir to mix.
6. Sprinkle with cheese. Bake for 15 minutes.

Recipe from: Greater Pittsburgh Community Food Bank

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