Spaghetti Squash Casserole
Servings
6Serving size
1/6 casseroleThis recipe can be multiplied and makes great leftovers.
Ingredients
| 4 quart Water |
| 3 pound Spaghetti squash (about 1 large squash) |
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 8 Ounce Mushrooms, white, raw (sliced) |
| 2 15-ounce can No salt added diced tomatoes |
| 1 tsp., leaves Dried basil |
| 1/2 tsp., leaves Dried oregano |
| 1 tsp. Dried or rubbed sage |
| 1 tsp., whole Fennel seed (crushed in a mortar and pestle) |
| 1/4 cup 2% milk |
| 2 ounce Parmesan cheese (grated) |
| 4 ounce Provolone cheese |
Instructions
When the water boils, add the whole spaghetti squash (watch out that the hot water doesn't overflow the stock pot). Cook for 40 minutes.
Remove the squash from the water, place it whole on a plate or cutting board, and let the squash cool enough to handle.
Cut the squash open and scoop out the seeds. Scoop the flesh of the squash away from the tough skin into a large mixing bowl and discard the skin.
While the squash is cooking, place the olive oil in a large skillet over medium high heat.
Add the garlic and onions and cook for about 5 minutes.
Add the mushrooms and cook for about 5 minutes.
Add the tomatoes, basil, oregano, sage, and fennel.
Simmer for about 30 minutes. Stir frequently.
Remove from the heat and let cool.
Preheat the oven to 325°F.
Place the tomato sauce, milk and parmesan cheese in the mixing bowl with the spaghetti squash. Fold together gently.
Place the mixture in a 9 inch Pyrex dish.
Cover with foil and bake for 25 minutes.
Uncover and top with the provolone cheese.
Bake for 10 minutes.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Cooking the spaghetti squash is super simple. After it cools to room temperature, I like to refrigerate the squash thoroughly because the strands of the squash separate easier after it is cold. This means you can cook the squash ahead of time: boil the squash whole for 40 minutes, then remove the squash from the water (carefully!) and place on the counter to cool to room temperature. Refrigerate while still whole, then when you’re ready to assemble the casserole, cut the squash open, scoop out the seeds, and separate the strands in a large bowl. Allow the chilled strands to sit, coming to room temperature, while you cook the sauce.
You could use almost any tomato sauce for this casserole. Here are some good alternative sauces:
This Bolognese sauce would work well – no need to mix the parmesan into the sauce. Just fold the Bolognese sauce into the squash and then top with the parmesan instead of the provolone.
I like the spiciness of this Fra Diavolo. You can leave out the shrimp and simply fold the sauce into the squash, leaving out the provolone and topping with the parmesan (like the Bolognese).
Likewise, this Vodka Cream sauce would work well the same way – no provolone but use the parmesan for topping at the last minute.