• Preheat oven to 375℉

Spaghetti Squash

• Prick the surface of the spaghetti squash and microwave on high for 2 min. Remove from the squash from the microwave. Cut it in half and remove the seeds.
• Place the two halves of the squash face down in a microwave safe casserole and microwave on high for another 2 min. Remove the squash from the microwave. Using a fork, separate the flesh of the squash into strands.
• Spread the cooked spaghetti squash strands in a casserole dish. Drizzle 5 tsp of fat free Italian dressing over the spaghetti squash strands. Toss the spaghetti squash to lightly coat the strands with the Italian dressing. Set the casserole dish with the squash aside.

Preparing the Spinach Mixture

• Thaw the frozen spinach and squeeze it to get as much water out of it as you can. Measure 8 packed tbsp of the spinach into a bowl. Use a fork to break it up.
• Add the Italian dressing and grated romano cheese to the spinach and toss it together.
• Add the garlic powder and black pepper to the spinach mixture and toss to mix it together. Set the spinach mixture aside.
• Chop the onion and red bell pepper. Sauté the onion and bell pepper in olive oil until they are tender.
• Add the sautéed onion and pepper to the spinach mixture and toss to mix together.

Put the Casserole Together

• Spread the spinach mixture evenly over the layer of spaghetti squash as best as you can.
• Sprinkle the mozzarella over the spinach mixture.
• Cover the casserole with aluminum foil and place in the preheated oven. Bake for 25 min at 375℉. You are looking to heat the spaghetti squash casserole through and to melt the mozzarella.
• Remove the casserole from the oven when it is done. Let sit for a few minutes so the melted cheese can set and then serve and enjoy. Refrigerate leftovers. I divide this size casserole into 4 servings.