Spaghetti Squash Casserole

Since I had dinner at True Food, I have been wanting to make this Spaghetti Squash Casserole dish. I finally made it this past weekend. I used less cheese than was used by the restaurant. Feel free to use your choice of meat.



1 small spaghetti squash
1-2 cups fresh home made sauce
some mozzarella cheese, sliced or grated
red pepper flakes (optional)

For the sauce:

2-3 medium tomatoes
1/2 onion, chopped
2-3 garlic cloves, minced
1 tbsp oil
1 tbsp chopped basil leaves
salt and cayenne pepper to season

Bring a pot of water to boil. Add whole tomatoes and cook for 4-5 minutes until skin starts to peel. Remove from heat and wash with cold water and peel the tomatoes.

Meanwhile heat oil in a pan, add chopped onions and garlic and fry for 4-5 minutes until translucent. Chop and add the cooked tomatoes and let simmer on low. Season with salt and cayenne pepper and continue cooking till moisture evaporate.

Preheat over to 375 degrees.

Slice the spaghetti squash in half, remove seeds and pulp. Place cut side down on a baking sheet and bake for 40-45 minutes. Remove the squash and let cool till it can be handled safely.

Transfer sauce to a baking dish. Removed baked squash carefully and using a fork remove the squash strands and layer over the sauce.  Top with cheese, sprinkle some crushed red pepper flakes (optional).

Broil on high for 3-5 minutes until the cheese is bubbly.

Enjoy warm with some fresh bread.

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