Yesterday's Post.

First, I missed yesterday, but for a very good reason....we believe the hard drive on our computer is going bad. The computer has a mind of it's own these days. I tried several times to post , but it kept "freezing-up." Second, this is what I would have posted had I been able to get the computer to cooperate. We used this recipe at dinner last night and it was wonderful. If you haven't given spaghetti squash a chance then do so using this recipe. As you can see from the picture above spaghetti squash doesn't look like much, but with the right recipes it is can be very tasty. Click here for more recipes and information. Oh, but see the "Note from Cheri." I didn't think it was anything like a lasagna. Spaghetti Squash With Vegetables & Mozzarella

Note from Cheri: This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash substitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative.

1 spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions) 1 lg. yellow onion, diced 1 green bell pepper, chopped 1 red bell pepper, chopped 2 T olive oil 1 can (28 oz.) crushed tomatoes 3-5 cloves garlic, minced 1 tsp. basil 1/2 tsp. oregano 1/2 tsp. crushed red pepper (optional) 1 C grated mozzarella cheese 1/2 C grated Parmesan cheese

Serves 6-8

Preheat oven to 375 F. Mix the cheese together, set aside.

Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.