Spray your eggplant, onions and green pepper down with non-stick, season them however you like (I use salt, pepper and Italian
seasoning) and put it onto a parchment-lined cookie sheet. Roast it about 25 minutes or so.
In a bowl, toss the roasted veggies with the spaghetti squash and tomatoes. Again, add seasoning if you like it as this is the best way to get flavor in there.
Add whatever sauce you are using and toss that until thoroughly mixed in. Transfer to an small casserole dish (I used an 8×8) and top with cheese. Bake for about 20 minutes or until cheese is melted and as brownas you like it.