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Spaghetti Squash Casserole
In this recipe, spaghetti squash takes center stage. Tomatoes and aromatics are sautéed with Italian seasonings and mixed with the squash. The vegetables are then cooked a second time along with goat cheese and Parmesan cheese for a delicious and satisfying dish.
Servings: 6 | Prep time: 20 min | Cook time: 1 hour - 1 hour 10 min
INGREDIENTS
1 spaghetti squash
1 teaspoon plus 1 tablespoon of olive oil
1 large Vidalia onion
4 carrots, grated
4 ribs of celery, sliced
1 red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
6 plum tomatoes, seeded and chopped
6 ounces goat cheese
1/3 cup grated Parmesan cheese
1/4 cup thinly sliced basil
DIRECTIONS
Preheat the oven to 400˚ F.
Halve the spaghetti squash, remove the seeds and discard. Brush the inside of the spaghetti squash with 1 teaspoon of olive oil and season with salt and pepper to taste. Place the spaghetti squash, cut side down, on a rimmed baking sheet and fill bottom with 1/4 inch water. Roast for 40 minutes.
Heat 1 tablespoon of olive oil in a large skillet and sauté the onions for a few minutes. Add the carrots and celery and continue to sauté for another 3-4 minutes. Add the red peppers and combine. Add the garlic, salt, pepper, oregano and basil and mix together. Add the tomatoes and cook for a few more minutes.
Remove the flesh of the spaghetti squash and mix with the vegetables.
Lower the temperature of the oven to 350˚ F.
Place half of the vegetable mixture in a baking dish. Add the goat cheese on top. Place the remaining vegetables on top of the goat cheese and sprinkle with the Parmesan cheese.
Bake at 350˚ F for 20-30 minutes.
Halve the spaghetti squash, remove the seeds and discard. Brush the inside of the spaghetti squash with 1 teaspoon of olive oil and season with salt and pepper to taste. Place the spaghetti squash, cut side down, on a rimmed baking sheet and fill bottom with 1/4 inch water. Roast for 40 minutes.
Heat 1 tablespoon of olive oil in a large skillet and sauté the onions for a few minutes. Add the carrots and celery and continue to sauté for another 3-4 minutes. Add the red peppers and combine. Add the garlic, salt, pepper, oregano and basil and mix together. Add the tomatoes and cook for a few more minutes.
Remove the flesh of the spaghetti squash and mix with the vegetables.
Lower the temperature of the oven to 350˚ F.
Place half of the vegetable mixture in a baking dish. Add the goat cheese on top. Place the remaining vegetables on top of the goat cheese and sprinkle with the Parmesan cheese.
Bake at 350˚ F for 20-30 minutes.
