Monday, July 20, 2009

Spaghetti Squash Casserole

Spaghetti squash is one vegetable-type-substance that I can get The Professor to eat with wild abandon. Possibly because it has the word "spaghetti" in it, but that's neither here nor there: I'm getting him to eat a vegetable! Let me enjoy my triumph.

The added benefit of this meal is that there's no meat. But we almost didn't miss it. Ok, ok, he might have made one comment along the lines of "This would be great with some meat in it", but I really think that's just habit at this point; his way of making sure I'm not going to turn into a vegetarian. As if that could happen while there is still lamb and bacon in this world!

This is another "throw together whatever is languishing in my vegetable drawer" type of dish, which makes it very non-stressful. Which is also something I actively seek out in my life.

And when all was said and done, I was the one who opined "This would be three times more awesome with some Italian sausage".

Spaghetti Squash Casserole

  • 1 spaghetti squash
  • 2 small yellow onions (or 1 large), diced
  • 1/2 red bell pepper, diced
  • 2 zucchini, cut up
  • 8 oz button mushrooms, cut up
  • 4 cloves garlic, minced
  • 1 14 oz can diced tomatoes, drained (I highly recommend the Muir Glen Fire Roasted No Salt Added variety)
  • Basil and/or Oregano and/or Thyme - as much as you like. I used all 3
  • 1/2 cup+ shredded mozzarella cheese (I wanted Parmesan, but was out!??)

Cut the spaghetti squash in half and remove the pulp and seeds. Put it in a dish and microwave for 25 minutes (or until it's done).

While that's cooking, cut up your veggies.

Yes, I know the mushrooms are missing.


In a large - and I mean large - skillet, heat about a tbsp of olive oil. Saute the onions over medium heat for about 5 minutes, until they're transparent.

Add the rest of the veggies and the garlic, stir them around and then let them be while you deal with the squash.
Mmmmm....garlic...Can you smell it too?


When the squash is done, remove the strands with a fork. I just put them back in the same casserole I had cooked them in (after I removed the water).

This was a small squash, but it still covered the bottom of the dish.


Move the veggies around a few times to make sure they're cooking evenly. I sauteed them for about 17 minutes.


Add the can of drained tomatoes and herbs and stir it all up. Cook for about 2-3 minutes.

Yes, the steam gets in the way of good photos.


Add the veggies to the squash and mix gently (the veggies are pretty soft by this point).

Almost there...


Sprinkle the shredded cheese on top and pop under the broiler for about 5 minutes.

Melted Cheese. How my heart sings.

So, lessons learned:
  1. Parmesan would have been much better than Mozzarella, but at least I had cheese.
  2. I must try this again with Italian Sausage. The thought is now consuming my mind.

2 comments:

Eos said...

Ohhh, truly a thing of beauty. Garlic? Did I hear garlic?

BumbleVee said...

thanks...I was looking for a recipe for spaghetti squash and found yours on Google..... off to cook my squash and get supper on the go...