Spaghetti squash took center stage in this oven-baked casserole. Due to it’s high water content, I think spaghetti squash works well when it's included in a baked casserole.
Spaghetti Squash Bake 6 servings
1 spaghetti squash
1 pound sausage or lean ground beef
1 onion diced
2 cloves garlic, minced
1 (8 oz.) container mushroom, sliced - optional
1(15 ounce) can diced tomatoes
1 to 2 tablespoons tomato paste
1 cup marinara/spaghetti sauce
1 tablespoon Italian seasoning
1 to 1 1/2 cups shredded mozzarella cheese
- Preheat oven to 375F.
- To cook squash: Cut in squash in half and remove seeds. Place halves cut side down on a baking sheet, add a little water to the tray and bake about 25 to 35 minutes (or until squash strands can easily be removed with a fork; squash should still be al dente). Cool and use a fork to remove spaghetti squash strands from the squash. Place squash in a colander (press lightly to remove excess moisture) and set aside.
- In a medium saucepan, cook sausage/ground beef, onion and garlic until no pink remains. Add mushrooms near the end and cook until tender.
- Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes.
- Stir in squash.
- Place in a casserole dish) and top with cheese. (I divided mine among two smaller casseroles -- one now, one for the freezer.)
- Bake for 20 minutes or until golden and bubbly.
paghetti Squash Bake 6 servings
1 spaghetti squash
1 pound sausage or lean ground beef
1 onion diced
2 cloves garlic, minced
1 (8 oz.) container mushroom, sliced - optional
1(15 ounce) can diced tomatoes
1 to 2 tablespoons tomato paste
1 cup marinara/spaghetti sauce
1 tablespoon Italian seasoning
1 to 1 1/2 cups shredded mozzarella cheese
- Preheat oven to 375F.
- To cook squash: Cut in squash in half and remove seeds. Place halves cut side down on a baking sheet, add a little water to the tray and bake about 25 to 35 minutes (or until squash strands can easily be removed with a fork; squash should still be al dente). Cool and use a fork to remove spaghetti squash strands from the squash. Place squash in a colander (press lightly to remove excess moisture) and set aside.
- In a medium saucepan, cook sausage/ground beef, onion and garlic until no pink remains. Add mushrooms near the end and cook until tender.
- Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes.
- Stir in squash.
- Place in a casserole dish) and top with cheese. (I divided mine among two smaller casseroles -- one now, one for the freezer)
- Bake for 20 minutes or until golden and bubbly.
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