Spaghetti Squash Casserole

Spaghetti Squash Casserole

I really enjoy seasonal eating. It makes me feel more connected to Mother Earth and nature’s illustrious cycles. Winters in Manitoba can get pretty cold, and I’ll admit I’m a bit of a baby when it comes to below freezing temperatures. This spaghetti squash casserole is such a cozy meal on a cold winters day. The vegan option is just as simple to make. This recipe is a must try in the wintertime!

Spaghetti Squash Casserole Recipe

1 medium spaghetti squash

  • 1/2 medium yellow onion, chopped
  • 6 oz mushrooms, quartered
  • 1/2 medium zucchini, cut into quarters lengthwise then chopped into pieces
  • 2-3 cloves garlic, minced
  • 1 tsp olive oil, plus a little more for grilling vegetables
  • 1 cup spaghetti sauce
  • sea salt and pepper to taste (optional)
  • 1/2-1 cup shredded mozzarella or parmesan cheese (optional)

Directions

  • Cut spaghetti squash in half lengthwise.
  • Remove the seeds, stringy flesh and rub a light amount of olive oil onto the insides of the squash.
  • Line a cookie sheet with aluminum foil and bake at 375 for 35-45 minutes.
  • Remove from oven and let cool.
  • While the spaghetti squash is cooling, chop up the rest of the vegetables and fry them in a large pan over medium heat with a small amount of olive oil for approximately 10 minutes. Add salt and pepper to taste if desired.
  • Once spaghetti squash is cooled (about 30 minutes) take a fork and scrape out the inside of the squash. This should result in the squash making spaghetti like strings. Remove from the spaghetti squash strings and place in a large bowl.
  • Add the grilled vegetables, spaghetti sauce and thoroughly incorporate.
  • Transfer all the mixed ingredients into a casserole dish.
  • If you are adding cheese to the top of the casserole, do so now.
  • Bake at 375 for 30-35 minutes or until cheese is browned.

Enjoy!

* For a vegan alternative without cheese topping I would suggest covering the casserole with a lid or aluminum foil so the casserole doesn’t dry out. You could also try topping with a healthy, vegan alternative shredded cheese!

* For some more flavour, try sprinkling some basil or Italian herb blend on top of the cheese before baking!



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