Veggie Pasta Bake

I have been on this clean eating kick lately. So I have been getting inventive with the veggies. To stay on my new health kick to continue on my weight loss goal,( cause lets face it we all could eat a little healthier) i am always looking for new ideas. You can only eat so many salads and baked fish! So here's tonight's dinner.

1 to 2 whole spaghetti squash (I used 2 medium sized ones)
2 tablespoons olive oil
1 red pepper diced
5 to 7 sliced mushrooms
1/2 a large onion chopped
1 zucchini diced
5 to 8 baby carrots or 1 whole large carrot
1 tablespoon minced garlic
1 large tomato or i can diced tomato
16 oz tomato sauce
1/2 cup shredded mozzarella split
1 teaspoon salt
1 teaspoon black pepper
paprika, thyme, rosemary to taste

Preheat oven to 375.

Take a knife and poke holes in the squash. put the whole squash in a baking dish and bake whole for 45 to 60 minutes until you can puncture with a fork easily. While your squash is cooking. chop you veggies (pepper, mushroom, onion, zucchini, carrots, and tomato). Put all your veggies in a pot and give then a good stir in your olive oil, then add your seasoning. Saute on medium heat just until they start to soften, DO NOT COOK ALL THE WAY, or your dish will be mushy! Remove from heat and stir in tomato sauce. By now your squash should be about done. Pull squash from oven and cut in half. scoop out the middle, it should look like pasta and take all the seeds. Mix squash, your tomato veggie mixture and half your cheese together and put in a greased casserole dish. Top with the rest of your  cheese and lower oven heat to 350 and bake 30 minutes until bubbly.