Spaghetti Squash Casserole (Inspired by the dish at my work)
- 1 spaghetti Squash
- 1 chopped white onion
- 2-3 cloves minced garlic
- 1.5 Cup marinara sauce (I often like to make my own by stewing canned diced tomatoes on the stove with EVOO, salt, pepper, Italian herbs and freshly chopped garlic until it reduces)
- Mozzarella Cheese (amount depends on your taste…I’m not a huge stringy cheese person so I actually don’t use any, or sometimes I’ll use the dairy free Daiya brand)
- Parmesan Cheese just enough to cover the top of the casserole
- Salt and Pepper to Taste
- Chopped Basil to Garnish
Preheat oven to 400 degrees F. Roast the spaghetti squash according to directions (cut in half width-wise, take out seeds, drizzle EVOO and salt on inside of squash, cook open side down for about 40 minutes…just needs to be soft enough for fork to pierce the skin). Let the squash cool until it’s easy to handle, scoop out the insides into large bowl, mix in the onion, marinara sauce, garlic and taste of salt and pepper.
Turn the oven up to a broil. Place squash mixture into a casserole dish and cover with mozzarella and parmesan cheese. Place under the broiler until cheese is bubbly and golden.
Top with basil and enjoy!