one day it'll all make sense.

by request…

One of the awesome Crossfit Division coaches inquired about this recipe, so I figured I could share with you all 🙂  It’s delicious and fairly easy to make.  Enjoy!


Spaghetti Squash Casserole


  • 1 spaghetti squash
  • 1 red pepper, chopped
  • 1 zucchini, chopped
  • 1 carrot, peeled and grated
  • 1 tomato, diced
  • 2 cloves garlic, minced
  • Splash olive oil
  • Spaghetti sauce (amount will depend on taste and size of veggies)
  • Your favorite crumble-able goat cheese


  • Pre-heat oven to 350
  • Cut spaghetti squash in half and remove seeds.  Place squash halves, open side down, on foil lined cookie sheet
  • Bake 30-40 minutes or until skin indents when you poke it
  • Place large skillet over medium heat.  Add olive oil and garlic.  Once garlic becomes fragrant, add pepper, zucchini and carrot.  Saute until veggies are warmed, but still a bit crunchy
  • Once squash is done, combine spaghetti “noodles”, veggie mix, diced tomato and tomato sauce in large casserole dish.  Sprinkle goat cheese on top.
  • Bake for 30 minutes, or until top is brown to your liking.
  • Let cool and find happiness.

*** If goat cheese isn’t your thing, regular mozzarella works too.  Or no cheese at all!

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