Spaghetti Squash Bake

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 

1. Preheat oven to 375F.
2. 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.
3. In a medium saucepan, cook sausage/ground beef, onion and garlic until no pink remains. Add mushrooms near the end and cook until tender. 
4. Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes.
5. Stir in squash. 
6. Place in a casserole dish) and top with cheese. (I divided mine among two smaller casseroles -- one now, one for the freezer.)
   
   
   
7. Bake for 20 minutes or until golden and bubbly.
   

TO FREEZE:  Cover unbaked casserole with foil and freeze up to 3 months. To reheat, defrost and then bake. It you are freezing in a glass dish, make sure you allow glass containers to come to room temp as it could shatter if the temperature is changed too quickly. 

Recipe without photos . . .

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 

1. Preheat oven to 375F.
2. 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.
3. In a medium saucepan, cook sausage/ground beef, onion and garlic until no pink remains. Add mushrooms near the end and cook until tender. 
4. Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes.
5. Stir in squash. 
6. Place in a casserole dish) and top with cheese. (I divided mine among two smaller casseroles -- one now, one for the freezer)
7. Bake for 20 minutes or until golden and bubbly.