Spaghetti Squash And Tomato Casserole

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1 spaghetti squash

2 large carrots, diced

1 large yellow onion, diced

1 large can (28oz) crushed tomatoes

1 teaspoon basil (dried or fresh)

½ teaspoon dried oregano

3 cloves garlic, chopped

¼ pound lowfat or part-skim mozzarella, grated

2 tablespoons extra-virgin olive oil

Optional: ½ cup grated Parmesan cheese

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