Meatless Monday – Spaghetti Squash Casserole

Here’s all you need  to know:

• My cousin Serenity texted me his recipe last week.
• I made it this weekend.
• It is simple to make.
• It is DELICIOUS!
• You will LOVE it!
• You should make it NOW (and thank me later)!

Here’s what you need:

• 1 Spaghetti Squash
• 1 Jar spaghetti sauce – or equivalent of your own making (I used fresh tomatoes from my garden – peeled and seeded)
• Veggies you love to saute (anything available in your fridge – I used onions, mushrooms, peppers, more tomatoes, and broccoli)
• The amount of garlic you LOVE.

Directions:

1. Put your spaghetti squash in a pot, cover it with water, bring it to a boil and boil for approximately 20 minutes or until a fork pokes easily into it.

2. Remove the squash from the pot (carefully) and cut it in half. Remove the seeds and discard (you can actually do this before boiling if you’d like to save the seeds to grow more spaghetti squashes).

3. Scoop the string-like squash (yes, like spaghetti – hence the name) away from the outer skin and place into a casserole dish. I found this very easy to do after the squash was cooked.

4. In a separate pan saute your choice of veggies.

Here’s what I did:

• added 1 tablespoon of canola oil to a pan over medium high heat
• added 1 chopped medium yellow onion and let it cook until translucent
• added about 2 cups of chopped white mushrooms
• added about 1 cup of chopped pepper
• added about 2 tablespoons of minced garlic (yes, I like garlic)

• added some pre-steamed broccoli.

5. Add a jar of spaghetti sauce or equivalent of homemade sauce to pan over veggies. Combine and heat through.

6. Pour pan of sauce and veggies into casserole dish over spaghetti squash.

7. Place into a 350 degree preheated oven for 20 minutes.

~ Enjoy and hope you have left-overs to take to the office the next day…sadly, I didn’t!