Italian Spaghetti Squash Casserole

Aaron and I have been transitioning to vegetarianism since October and now that it's the new year, we've gone completely meat-free. We're getting our protein from dairy, beans, and grains.

I got a spaghetti squash in my produce bin one week and since Aaron doesn't like squash, I thought I'd be creative to get him to eat it. I found this post from the Inspired Chef about Spaghetti Squash recipe from Moosewood, a vegetarian restaurant in New York. I modified the recipe because Aaron won't eat mushrooms and I thought I'd replace the fresh tomatoes with marinara sauce. I've made a Spaghetti Squash Lasagna Casserole and posted it to this blog, but this was a bit fluffier in texture. It turned out great! Sadly, though Aaron ate it that night for dinner, I'm on my own for the leftovers. I'm hoping I'll turn him into a squash lover eventually!

I cooked the spaghetti squash one day and stored it in the refrigerator, which made the casserole very easy to make quickly on a busy evening. I highly recommend to make that ahead since the squash takes an hour to cook in the oven.

Italian Spaghetti Squash Casserole: Serves 4

Ingredients:

• One - 1lb spaghetti squash
• 1/2 large onion chopped
• 2 tsp olive oil
• 2 cloves garlic, minced or crushed
• 1 cup breadcrumbs
• 1 cup cottage cheese
  
• 1 cup shredded mozzarella
• 1 tbs or more Italian seasoning
  
• Salt and pepper to taste
• 1/2 jar marinara sauce
• 1/4 cup shredded Parmesan cheese
• 1/4 cup sliced black olives

Preparation:

• Make the squash ahead if you can. Cut squash in half and scoop out the seeds. Place in about 1 inch of water in a large casserole dish in a 375 degree oven for about 1 hour. See my post about Spaghetti Squash Lasagna for a picture. When cooked let cool, then use a fork to pull out the noodle-like flesh. Set aside in a container and store in the refrigerator.
• Saute onions and garlic in a small skillet over medium heat with olive oil.
  
• Preheat oven to 350 degrees. In a large mixing bowl, combine cooked spaghetti squash with sauteed onion mixture, Italian seasoning, salt/pepper, shredded mozzarella, and breadcrumbs.
  
• Spread squash mixture in a square 8"x8" baking dish. Spread evenly with marinara sauce. Layer sliced olives and shredded Parmesan cheese.
• Bake casserole for 40 minutes.
  

Serve the squash casserole with a side salad or vegetables and brown rice.