Spaghetti Squash Bake

This is a great recipe for anyone who has kids that love pasta, but want to cut down on the carbs.  The stringiness of the squash trick your kids into thinking it's pasta!

Ingredients:
1 spaghetti squash
1 onion, thinly sliced
3 cloves garlic,
1 tsp ground parsley
1/2 carrot
1/2 can diced tomatoes, drained (or a few fresh ones)
1/3 cup feta cheese, crumbled
1-1/4 cup bread crumbs
1/4 cup Parmesan cheese
3 tbsp butter, melted
1/3 cup mozzarella, grated

Directions:

1. Pierce the spaghetti squash and roast it whole in a 400F oven for about 1 hour, stirring occasionally; cool.
2. Cut in half lengthwise and scoop out the seeds.  Pull apart the squash with a fork, lengthwise, to create strings of pasta.  Let it drain for about 30 minutes in a colander. (If you omit/shorten this step that's okay, but the bake might be a little more runny.)
3. Meanwhile in a large skillet, heat some oil and butter and add the onion.  Cover and cook on medium-low heat until the onion starts to soften and become translucent, about 5 minutes.  Add the parsley and garlic, stir to combine and keep sauteing the mix as the onions become more golden.
4. Cut your carrot in half and using a peeler, peel strips of carrot into the pan with the onion mixture.  Add as much or as little as you like. [At this point you could add any other vegetables you'd like to sneak into your dinner!]
5. Add the tomatoes, stir and heat through.
6. Place the squash in an 8" square pan, add the onion-tomato mixture and stir.  Crumble in your feta and stir once again.  Press down evenly.
7.  Combine the bread crumbs, Parmesan and butter and sprinkle over top.  Add a drizzle of olive oil and a little more butter (it doesn't have to be melted) and bake in the oven (400F) for another 15-20 minutes until golden.  Sprinkle the mozzarella cheese over top and return to the oven on broil just until the cheese is melted.