Spaghetti Squash Zucchini Casserole - As good as or maybe better than True Food Kitchen's

If anyone has a True Food Kitchen near by, it's a must go. They serve organic foods and locally-grown veggies and fruits when in season. I had the Spaghetti Squash Zucchini casserole and I believe it was love at first bite. I even asked the server how it was made so I could implant the idea in my head and know what I was looking for in a recipe. I normally can like something and not be so excited as I was to find a recipe to duplicate this. I literally savored each and every bite when I was eating it. I searched through 3 pages of Google recipes until I found this recipe when I got home. I have made this at home 3 times since having it the first time there. I went to True Food Kitchen and got it a second time (I always do that because if I like something, I rarely switch it up). It wasn't as good the second time. I think mine was better and closer to the first time I had it at True Food Kitchen. Here is the recipe I found and it's as close to TFKs as you will get.

Spaghetti Squash Zucchini Casserole
True Food Kitchen
Plate Watchers: Whole Grain Apple Pancakes, Spaghetti Squash Casserole and Salmon

1 whole spaghetti squash
2 medium sized zucchini
2 tsp. extra virgin olive oil
4 cloves of garlic
1 28oz. can of crushed tomatoes
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Pre-heat oven to 350 degrees. Line a cookie sheet with foil and spray with healthy oil cooking spray (canola or olive). Cut squash in half lengthwise and scoop out seeds. Place cut side down on foil and bake for 30-50 minutes, depending on size of squash. Set timer for 30 minutes, and check. Add time until done. Test with knife for doneness- tip should easily pierce the skin when done. Pull from oven, turn over and let cool for a few minutes.

While squash is baking, smash and slice garlic. In medium sauce pan, over medium high heat, heat 2 tsp. of olive oil, and when hot add in garlic. Cook for 1-2 minutes, then add in can of crushed tomatoes. Let heat and simmer for 10 minutes. Julienne both zucchini, discarding the skins.

When squash is cool enough to handle, scoop out flesh (which will look like broken spaghetti) and place in large mixing bowl. Add in julienned zucchini, tomato sauce and Parmesan cheese and stir to mix. Spray a 9x13 inch glass pan with healthy oil spray and pour vegetable mixture in. Top with 1 1/2 cups of shredded mozzarella cheese and bake 25 minutes uncovered. Dish may be a bit watery, so serve with a slotted spoon. Makes 8 servings. Projected Points Plus value, 2 per serving.

My changes are: use fresh mozzarella and packaged mozzarella (more cheese is a good thing in my opinion), more garlic (never can have too much garlic), Italian Herb crushed tomatoes, garlic salt, pepper. I made it using only the packaged mozzerella the second time and it was good, but not as delicious as it is with the fresh and packaged mozzerella combination. Rub olive oil on and sprinkle sea salt on the cut spaghetti squash before cooking. I used olive oil for the tin foil and just rubbed it around. I cook the spaghetti squash about 45 minutes. That seems to be the perfect amount of time.