It's squash season, and they seem to be everywhere! I only discovered spaghetti squash in the last year, and was immediately hooked. It is very easy to cook and versatile. I often mix it 50:50 with regular pasta to reduce the calories while still keeping my belly full :) The recipe here, however, is mostly squash and as you can see in the last picture I put it in a aluminum tray for freezing. Casseroles are amazing freezer meals you can make ahead and just keep in your freezer for quick dinners when you're too tired to cook or don't have much time. Give it a try!
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup tomato sauce, store-bought or homemade is fine
1 cup cooked pasta of your choice, I used spelt spaghetti
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Bake at 375° for 45 minutes or until easily pierced with a fork.
- Meanwhile, in a large skillet, cook onion, garlic, Italian seasoning, salt and pepper; saute until onion is tender and transparent. Add tomato sauce and cook for 5 more minutes. Set aside.
- Scoop out the squash with a fork such that strands get separated. Combine the squash, tomato mixture, spelt spaghetti, ricotta cheese and half the Parmesan cheese in a medium bowl.
- Transfer mixture to a greased baking dish. Sprinkle with rest of Parmesan cheese. Bake 375° for 40 minutes or until heated through and top is golden brown.
- Enjoy! (Serves 6)