Spaghetti Squash Casserole

I love this casserole! It’s really easy and the Italian flavors really perk up the squash. I will usually tolerate winter squash, but this in this meal I forget that I don’t really like squash. It reminds me of a yummy baked pasta casserole. Just make sure you plan enough time to roast the squash before assembling the casserole (if you are in a pinch, I think you can microwave spaghetti squash). Enjoy another healthy recipe before the holiday binge, but keep watching for some Christmas sweets later this week!

PRINTABLE RECIPES

Ingredients:

• 1 medium spaghetti squash
• 1 C. water
• 1-2 TBSP. olive or canola oil
• 1 C. chopped onion
• 2 garlic cloves, pressed or minced
• 8 oz. mushrooms, chopped
• 1 TBSP. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. dried thyme
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 medium tomatoes, diced (halved grape tomatoes are really yummy, too)
• 1 small zucchini, chopped
• 1/2 bell pepper (any color), chopped
• 1 C. cottage cheese
• 1 C. shredded mozzarella cheese
• 1/4 C. fresh parsley, minced
• 2 C. dry bread crumbs, divided
• 1/4 C. grated parmesan cheese

Directions:

1. Preheat oven to 350 F. Prep squash by slicing it in half length-wise and scooping out the seeds and pulp. Rub a little bit of oil onto the cut surface of the squash. Place both halves, cut side down into a rimmed baking dish. Add the cup of water to the base of the dish. Bake for 45-60 minutes. Once you can easily pierce it with a knife, it’s done. Set it aside to let it cool.

2. While the squash is cooling, let the oil get hot in a skillet over medium-high heat. Add the onion and cook until it starts to look translucent. Add the mushrooms, garlic, basil, oregano, thyme, salt, and pepper. Cook until the onions and mushrooms are tender, stirring so they don’t burn. Add the zucchini, peppers, and tomatoes and cook until tender and most of the liquid has evaporated. Set aside.

3. Once the squash is cool enough to handle, scoop out the meat of the squash. If it is cooked enough, it should separate into little noodle like strands. In a mixing bowl gently combine the squash, cottage cheese, mozzarella, cooked vegetable mixture, parsley, and 1 cup of the bread crumbs. (I make my own bread crumbs by toasting a two or 3 pieces of bread and then tossing them in my blender.) Taste it and add more salt in pepper if needed.

4. Increase oven to 375 F. Place squash mixture into a casserole dish (2 quart), top with the remaining bread crumbs and parmesan cheese. Bake uncovered for about 40 minutes, or until its heated through and the cheese and bread crumbs are golden brown and bubbly.

5. Let it sit for about 10 minutes before scooping out so that the juices can settle. Serve with warm garlic bread.

Recipe adapted from Addicted to Recipes