|Spaghetti Squash Casserole|
I've cut the recipe in half since I made this for a ton of people, and made a small one for us tonight. Feel free to double it and bring it along to a potluck, you'll be popular for sure.
Spaghetti Squash Casserole
1 spaghetti squash (about 4 lbs)
2 tsp olive oil
1/2 sweet onion, chopped
1 medium yellow squash, diced
2 medium zucchini, diced
16 oz. crushed tomatoes
2 Tbs tomato paste
garlic powder, salt/pepper, dried parsley
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half (or get someone strong to do it since it's a tough job) and remove the seeds and fibers from the middle. Place them face down on a cookie sheet that's been sprayed with olive oil spray. Spray the tops of the squash and bake for about 30-40 minutes. You'll know it's done when you stick a fork through the skin and it's soft.
3. While the squash is baking, use a saute pan and saute onions in olive oil. Add a little salt and saute till translucent.
4. Add yellow and zucchini squash to onions and saute until liquid is gone and zucchini is soft. Add a little salt/pepper and about a pinch of parsley.
5. Mix crushed tomatoes, tomato paste, garlic powder, salt/pepper and dried parsley to taste and let it simmer for about 30 minutes.
6. When spaghetti squash is done, take them out and let them cool for a bit. Turn the oven down to 350 degrees.
7. Using a fork, shred the squash until it's all loose. Pour it all into a glass baking dish (about 9x9)
8. Add veggies, 1/2 the Parmesan and about 2 cups marinara sauce and mix. Taste and season if it needs more salt/pepper.
9. Spread it out evenly in the dish, top with the remaining Parmesan and Mozzarella.
10. Bake for 25 minutes or until cheese is golden brown on top. Let it cool for a few minutes to set up.
You can make this ahead, assemble and refrigerate and just bake the next day. I'm assuming it would freeze well also, I just haven't tried that yet. Just remember to bake it longer since it's cold.