This is a healthy meatless casserole, but if you prefer, you might brown some ground beef or ground turkey and add to the sauce mixture.
Spaghetti Squash Directions
Cut squash in half lengthwise; scoop out seeds. Wrap in plastic wrap and microwave on high for 7-10 minutes, just until strands can be scooped out with a fork. (Do not overcook)
Sauce Ingredients
- 2 large carrots, diced
- 1 tsp. dried basil
- 2 stalks celery, diced
- 1/2 tsp. oregano
- 1 large onion, diced
- pinch of allspice
- 1 large bell pepper, diced
- 3 cloves garlic, chopped
- 2 Tbsp. Olive Oil
- red pepper flakes
- dash of salt
- 1 large (28 oz.) can crushed tomatoes
Sauce Directions
Heat olive oil in skillet and add onion and carrot. Saute 5 minutes over medium heat. Add remaining vegetables. Saute, stirring frequently, until veggies are tender crisp, about 10 minutes. Add the spices and garlic, and simmer for 15 minutes.
Additional Ingredients
- 3/4 pound Mozzarella Cheese, grated
- 1/2 cup parmesan cheese, grated
Additional Directions
Combine squash and vegetable mixture, and layer in casserole alternately with Cheeses. Bake for 30 minutes at 350 degrees F ; until cheese is bubbly, and slightly browned. Let cool for 15-20 minutes before serving.
By Harlean from Hot Springs, Arkansas
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