Spaghetti squash baked with veggies and topped with cheese.
1 medium spaghetti squash
2 tsp olive oil
1 onion, chopped
1 clove garlic, crushed
1 green or red pepper, chopped
1 28 oz can diced tomatoes
2 tbsp sundried tomato pesto
1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
Cut squash in half lengthwise. Scoop out seeds. Place one half at a time cut-side down in a microwavable dish and add 1/4 cup of water to the bottom. Microwave on high for 7 minutes. Repeat with other half. Scoop out cooked squash and place in a 9×13″ baking dish.
Heat oil on medium-high heat and saute onions, garlic and peppers until soft. Mix in diced tomatoes and pesto. Pour on top of squash in casserole dish. Stir in the parmesan cheese. Top with cheddar.
Bake at 400F for 30 minutes.
I made this one evening when Tony was working, so it was just the boys and me. I served up dinner and called the boys in. Cole came rushing in first, took one look at dinner, and left. Then Bennett entered, looked at his plate, and left. Epic dinner FAIL! I thought it looked nice and colourful and appetizing but apparently not to the children. So I ate my dinner by myself and I enjoyed it.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
