Spaghetti Squash Week


Although we can find Spaghetti Squash all year round, I usually am drawn to them in fall. There were many recipes that I wanted to try, although as usual couldn’t get to them all.

My obvious favorite from before is this Spaghetti Squash Burrito Bowl. This week I tried two new recipes:  Spaghetti Squash Casserole and a Very Vegetable Spaghetti Squash.

The Spaghetti Squash Casserole builds on a previous recipe you can find here. Here’s how I made the casserole this time.

Ingredients:

1 Spaghetti Squash
2 cups tomato sauce
baby kale leaves
some sliced yellow squash and zucchini
cheese (pepper jack and parmesan)
salt and pepper
fresh basil
crushed pepper

Pre-heat oven to 375 degrees.

Slice the spaghetti quash and remove the seeds and pulp. Drizzle olive oil, sprinkle some salt and pepper. Place on a baking pan and bake for 30-40 minutes. Remove and let cool.

You can find the tomato sauce recipe here.

To make the casserole, layer one cup of tomato sauce, scoop out spaghetti squash strands from one half of the baked squash and layer on top of the sauce. Layer some baby kale leaves on top of the squash. Next add a layer of yellow squash and zucchini slices. Add the remaining tomato sauce. Sprinkle sliced cheese.

Bake in the oven for 30-40 minutes. Broil for another 4-5 minutes. Serve warm with some bread.

The recipe for the very veggie Spaghetti squash is adapted from here. I used sundried tomatoes, olives, artichoke hearts,  some kale and fresh basil. Sprinkle some feta cheese before eating.