I put a poll out on facebook yesterday asking which recipe you wanted to see this week.
Ya think #4 won?
I made this for our family Thanksgiving last week and it was a big hit. I actually went along with this recipe but changed measurements and ingredients quite a bit so I’m going to post my version here.
I present to you, your winner.
Spaghetti Squash Casserole
– 1 whole spaghetti squash
– 2 tbsp extra virgin olive oil
– 1 of each: red pepper, green pepper, yellow pepper, orange pepper
– 1 whole onion
– 2 zucchinis
– 1 tbsp minced garlic
– 1 tbsp italian spices
– 15oz can tomato sauce
– 1 pkg shredded mozzarella cheese
1. Preheat oven to 350 degrees F and line a baking sheet with nonstick aluminum foil.
2. Slice the spaghetti squash in half, lengthwise. Place it face-side down on the foil-lined baking sheet.
3. Put it in the oven for 45 minutes.
While your squash is cooking, prepare your other ingredients.
4. Chop the peppers, onion, and zucchini.
5. Add the olive oil to a skillet and put it over medium-high heat.
6. Add the chopped vegetables and minced garlic.
7. Cover the pan with a lid and heat until vegetables are cooked through and tender, stirring occasionally.
8. Add the italian spices and tomato sauce to the pan and continue to cook until everything is well incorporated and heated. Turn off heat and set mixture aside.
Once your squash is done, allow it to cool enough that you can handle it without being burnt.
9. Once cooled, take a fork and shred the insides into a 9×13 casserole dish. Distribute it evenly throughout the dish.
10. Take your vegetable sauce mixture and evenly spread it across the top of your squash. Then top it all with the shredded cheese.
11. Bake it in the oven at 350 degrees F for about 30 minutes or until the cheese is melted and slightly browned.