Spaghetti Squash Casserole

September 2, 2012

One of my top ten favorite veggies! It is still fascinating to me how the flesh of this delight separates into long golden strands. You can use this in the same manner you would “real” spaghetti,without having to worry about gluten or carbs.I love it with a light red sauce,a group of sauted veggies,or all by itself! Though not sweet like butternut, spaghetti squash does have a slight buttery taste.I don’t add a lot of seasoning to this dish, so that the natural flavors shine through.This time I have combined it with some other favorites and baked it,making a perfect one dish entree’.A great choice  for a weekday meat free meal.

1 1/2 -2 spaghetti squash- depending on size

1 C. canned artichokes,drained,rinsed and roughly chopped

1 C. sliced Crimini mushrooms

1/2 C. sun dried tomato,finely  chopped

1 sweet onion,medium diced

1 T.butter

1 T. olive oil ,plus a little to rub on squash before baking

1 egg

1 C. sour cream

1 C. sharp cheddar,shredded

Pre heat overn to 375.Cut squash in half.Scrape out the seeds. Coat lightly with olive oil.Sprinkle a bit of black pepper on top.Turn upside down on baking sheet and roast for approximately 30-40 minutes,or until a knife slides in easily.

While squash is roasting, prep and saute the vegetables in the butter and oil.Begin with the onions as they take the longest.Then add the sundried tomatoes, mushrooms, and lastly the artichokes. Saute for about 10 minutes,just until onions begin to get soft.

When squash is done,turn them (carefully!) over and allow to cool for about 10 minutes,if you value your fingers. Holding the squash in one hand, gently scrape the flesh with a fork.You should end up with roughly 5 cups.Whatever is left,can be frozen and used in soup.In my case it never makes it into the soup, and I have it later on in the week for lunch with some tuna and grated cheese on top.

In a bowl combine the egg,3/4 C. of the cheese, sour cream and squash. Add in the vegetables.

Put in a lightly buttered (no margarine!!) casserole dish.Give it a few shakes of pepper.

Bake for 30 -45 minutes. A lower sided casserole dish or pan will take less time to heat through than a higher sided one-I insert a knife and then touch the knife to see if is hot. Remove from the oven and top with the rest of the cheese.Bake for another 15 minutes, until the cheese has browned a bit.The crunch of the cheese makes a nice texture contrast to the spaghetti squash.

This is a meal for us,but it would make a wonderful side to any meat. Enjoy !


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