RECIPE – Spaghetti Squash Casserole
By Linda on Feb 7, 2011 in Recipes | comments(0)
Linda’s comments: I made this for the Super Bowl party and it was a hit. I made a few changes from original recipe. Even the men liked this!!
Spaghetti Squash Casserole
1 large organic spaghetti squash (football size) or 2 small
1 organic onion
2 cloves garlic, minced
3 cups organic diced tomatoes (Lucin)
2 tbsp organic grapeseed oil/coconut oil
3/4 cup grated organic zucchini
1/2 cup shredded mozzarella cheese
2 balls fresh mozzarella
1/2 cup shredded fontina
Split the spaghetti squash in half. Scoop out seeds and place cut side down on a sheet pan.
Bake at 425 for 45 minutes or until outside is well browned and inside is tender. Allow squash to cool 30 minutes. Scoop the flesh into a bowl. Saute the onions and garlic in grapeseed oil or organic coconut oil. until fully cooked, about 10 minutes. Add the onion to squash mixture, followed by the tomatoes and zucchini. Mix well and season with salt and pepper to taste. Place the mixture in a large casserole pan, sprinkle with the cheese and bake in 375 oven for 45 minutes or until bubbly and browned. Garnish with fresh chopped herbs. Makes 8 servings.
Recipe from Michael Stebner, Executive Chef, True Foods Kitchen
