Do you ever look in your fridge and realize you have way too many veggies? I’m sure it’s happened to the best of us, I know I’ve been there one too many times. Thanks to my new meal-planning app this doesn’t happen to me as often as it used to!
I made this recipe for the first time about 3-4 years ago when I was living with a bunch of roommates. We had all these extra zucchini, peppers, broccoli and spaghetti squash. So I cooked everything, put a jarred pasta sauce on it put cheese on top and threw it in the oven! It was actually really good.
I figured I could make it better if I put some more planning into it the next time I made it. Here’s what I came up with, hope you enjoy!
Remember this recipe is highly customizable to use whatever ingredients you have on hand and if you don’t want to go through the trouble of making your own sauce from scratch you can use your favorite jarred pasta sauce!
1 large spaghetti squash, cooked
3 bell peppers, diced
1 head broccoli, diced and lightly steamed
½ recipe “Mushroom meat sauce”
½ cups Tex Mex cheese, shredded
Start by cooking your spaghetti squash, either in the oven or in the microwave. Make the mushroom meat sauce recipe, set aside to simmer. Once your spaghetti squash is cooked remove from the oven and let cool for a few minutes, then shred it with a fork. Place it in a glass baking dish, spreading across the bottom, then add bell peppers and lightly steamed broccoli. Add the sauce, then cheese. Bake for 15-20 minutes. Set oven on broil until the cheese is how you like it. (I like mine a bit crispy, I find it adds a lot of extra flavors!)