1 teaspoon olive oil
3 cups diced zucchini
3 cups sliced mushrooms
3/4 cup (3 oz.) shredded part-skim mozzarella cheese, divided
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
3 cups cooked spaghetti squash
1/2 cup breadcrumbs (fresh is better)
Preheat oven to 450º.
Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini and mushrooms; sauté 10 minutes. Remove from heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic and tomatoes.
Combine 1/4 cup cheese and squash. Arrange squash mixture in a large gratin dish or shallow 1 1/2 –quart baking dish coated with cooking spray. Spoon tomato mixture over squash. Combine 1/4 cup cheese and breadcrumbs; sprinkle over tomato mixture. Bake at 450º for 15 minutes or until bubbly.