Spaghetti Squash Casserole

1 spaghetti squash, cooked and separated into strands
1 lg yellow onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cans (14 oz each) diced tomatoes (original recipe called for 1 can crushed tomatoes)
3-5 garlic gloves, minced
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper
1 c. grated mozzarella cheese
1/2 c. grated Parmesan cheese

1. Preheat over to 375 F. Mix the cheese together, set aside.
2. Saute onion, pepper, and garlic in a skillet with a little olive oil for about 5 minutes.
3. Add tomatoes and seasonings. Simmer uncovered for about 15 minutes.
4. Mix squash well with the cooked veggies and put half in the bottom of a large (13x9) 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 if bubbly and slightly browned. Let cool 10-15 minutes before serving.

My new favorite dish... Spaghetti squash is a great alternative if you're feeling like a pasta dish. This dish works almost like a lasagna. There is a bit of a kick to it with the peppers and crushed red pepper, you can scale back or completely omit the crushed red pepper if that's not your scene.