Spaghetti Squash Casserole
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • 1 spaghetti squash, quartered with inner seeds removed
  • 1 large zuchinni, chopped into ¼ inch pieces
  • Approx 3 C good quality marinara sauce ( We like White Linen by Victoria)
  • ½ C loosely packed fresh basil, chopped
  • 1 C grated fontina cheese (can use mozzarella instead or combine with parmasean as well)
  • S & P
Instructions
  1. Preheat oven to 375 degrees. In a large sautee pan, heat olive oil over medium heat. Add onions and cook for 3 minutes. Add garlic and cook for an additional minute. Add chopped zuchinni and continue to cook for approximately 8-10 minutes.
  2. While onion mixture is cooking, rinse the quartered spaghetti squash and lightly salt the flesh. Microwave on high for 5-7 minutes until the squash is easily removed with a fork from the skin.
  3. Allow to cool. Using a fork, scrap squash away from the skin, it will come off looking like angel hair pasta. Add the removed squash to the onion mixture and add the marinara sauce. Mix thoroughly, add torn basil and season with S & P to taste.
  4. In a casserole dish, transfer the spaghetti squash mixture. Top with grated cheese. Either place in the oven or cover with foil and refrigerate, can be made up to 1 day in advanced. If cooking immediately, cook for 20 minutes or until cheese begins to bubble. Turn oven to broil and cook for an additional 1-2 mins until the cheese is golden brown. Let sit 10 minutes before serving. If cooking from the refrigerator it may require an additional 10 minutes in the oven.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/spaghetti-squash-casserole/