Spaghetti squash is a great substitute for pasta and can be prepared in a variety of ways. I enjoy making this casserole that is similar to lasagna but without the pasta or ground beef. Although spaghetti squash is not as nutrient dense as other winter squash, such as butternut or acorn, it will provide you with a modest amount of calcium, Vitamin A, Vitamin C and dietary fiber. Not to mention it will just make you feel great!
To get started, you will need the following ingredients:
(this recipe is a vegetarian dish but can be modified to include extra lean ground turkey or beef)
1 spaghetti squash
Ground crumbles (meat substitute)
1 jar of Tomato Basil spaghetti sauce
Italian Parsley for garnish
Cooking the Spaghetti Squash:
Preheat the oven to 350 degrees. Begin by cutting the squash in half (length wise) and scrape out the seeds.
Place the halves flesh side down in a casserole dish and add about 1/4-inch of water. Place in the oven and bake for 35 to 40 minutes or until tender and remove and let cool.
Once they have cooled. Take a fork and rake the squash so that you create strands like "spaghetti noodles".
Place the squash strands in a 9 x 13" casserole dish. Sprinkle a little black pepper, salt, 1 tsp. garlic powder, and 1 tsp. oregano.
After cooking your ground crumbles, layer on top of the squash and flavor with a little more oregano, garlic, black pepper and salt.
Pour your jar of spaghetti sauce on top of the ground crumbles and spread evenly. Finally, top with a little bit of mozzarella cheese. Place the casserole back in the oven and bake for about 10 minutes or until cheese melts.
Once you have pulled it out of the oven and it has cooled a little bit, garnish with some fresh Italian parsley.
Serve warm and Enjoy!