Spaghetti (Squash) Casserole
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Ingredients
  • 1 spaghetti squash
  • 8 oz mushrooms, chopped
  • 20 oz jar spaghetti sauce
  • 1 handful fresh basil, chopped
  • 4 cloves garlic, minced
  • 15 oz diced tomatoes (drained, press to get out all extra liquid)
  • Italian seasoned TVP (see note) (you could use browned turkey or beef, as well)
  • Approximately 4 oz mozzarella, freshly grated (use Daiya for a vegan option)
  • 2 tbsp fresh grated Parmesan (or vegan Parmesan)
Instructions
  1. Cut the spaghetti squash in half, remove the seeds, and bake at 375°F for about 45 minutes in a casserole dish with ~1/2 inch of water. If the squash is hard to cut, puncture all over with a fork and microwave for 1 – 2 minutes before cutting.
  2. Allow the squash to cool and scrape out the flesh with a fork or spoon, creating spaghetti-like strands. Press the squash between sheets of paper towel to remove excess moisture.
  3. In a medium bowl, combine the sauce, mushrooms, basil, garlic, and tomatoes.
  4. Press half of the squash into the bottom of a 8x10” casserole dish. Layer with half of the meat, sauce, and cheese. Repeat with a second layer, ending with cheese. Garnish with extra basil, if desired.
  5. Bake an additional 15 – 20 minutes at 350°F until the casserole is bubbly and the cheese is melted.
Notes
To make Italian seasoned TVP, follow all steps for the taco meat here, swapping out the taco seasoning for 1 tsp of Italian seasoning.
I always use fresh mushrooms, but canned would work here as well. Feel free to swap out the mushrooms or add additional veggies.
Nutrition Information
Calories: 210 Fat: 7g Carbohydrates: 22g Fiber: 4g Protein: 19g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/06/24/spaghetti-squash-casserole/