1 – 9×13 Casserole dish
4-5 – Med Assorted Squash
1/2 Red Onion
1/2 Head of Cauliflower – Broken into small florets
2 16 oz cans of tomato sauce or one Jar of Spaghetti Sauce
One handful Fresh Herbs – I use Basil, Oregano, Sage and Marjoram
3 Cloves of Garlic – pressed
Salt, Pepper and Red Chili Pepper Flakes to Taste
1 Cup Cheddar Cheese
Parmesan Cheese to Taste
Slivered Almonds

Chop assorted squash and onion. Layer in casserole with cauliflower. Pour tomato/spaghetti sauce, garlic, fresh herbs and Salt, Pepper and Red Chili Pepper Flakes over the veggie mixture. Add cheese to the top and then almonds.

Cover and bake at 350 for 40 minutes then take off the cover and cook for an additional 10 minutes or until browned.

*You can also turn this into a southwest dish by adding a can of tomatoes with green chilies, 1 can of plain tomatoes sauce and adding assorted bell peppers. Omit the Italian fresh herbs and add seasonings such as ground chipotle chili pepper, cumin and top with fresh cilantro.