Spaghetti Squash Casserole

Total Time: 2 hrs 5 mins Preparation Time: 45 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 1 spaghetti squash
• 1 large carrot, sliced on the diagonal
• 2 stalks celery, sliced on the diagonal
• 1 large yellow onion, diced
• 1 red bell pepper, peeled, seeded and diced
• 2 tablespoons extra virgin olive oil
• 28 ounces tomatoes, diced (if using fresh, peel and seed)
• red pepper flakes (or one small hot red pepper, minced)
• 1 teaspoon dried basil (i use a tablespoon of fresh when i have it)
• 1/2 teaspoon dried oregano
• 1 pinch ground allspice
• 3 garlic cloves, chopped (or more)
• 3/4 lb part-skim mozzarella cheese
• 1/2 cup grated parmesan cheese

Recipe

• 1 place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
• 2 another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º f for about 45 minutes, or until meat is tender.
• 3 while squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
• 4 heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. sauté over medium heat for 5 minutes. add remaining vegetables with some red pepper flakes and a dash of salt, if desired. sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
• 5 pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees f.
• 6 add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. squeeze in 2-5 cloves of garlic. simmer uncovered for 15 minutes. meanwhile, grate the mozzarella and parmesan.
• 7 remove squash from pot or oven and allow to cool until you can handle it. if it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
• 8 remove meat and break it up into strands with a fork or potato masher. mix squash well with vegetables and put half in the bottom of a large baking dish. top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
• 9 bake for 30 minutes or until cheese is bubbly and slightly browned. let cool 15-20 minutes before serving.