Dinner Tonight: Spaghetti Squash Casserole
My right eye won’t stop twitching today and it’s driving me insane.
True insanity, according to Einstein is “doing the same thing over and over again and expecting different results.”
I continuously flush hundreds of hours of my life down the drain watching The Bachelor expecting that it will strengthen my belief in long-lasting love and in the ability of women to develop genuine friendships with each other. Heh heh. I can’t even keep a straight face with that one.
I continuously drink moderately caffeinated beverages past 2 p.m., meaning I will have restless sleep and eerily vivid dreams about winemakers in their late 20s who part their hair down the middle. No wonder I’m twitchy.
I continuously buy spaghetti squash even though it will sit on my counter for six months untouched because I find it a) tasteless and b) extremely hazardous and tedious to try to hack open, cook and eat.
And yet, I down my fraudulently labelled “decaf” and suffer the consequences. Excuse any mistakes in this post. It’s like I’m typing via strobe light here.
Despite those consequences, time and time again, I buy that blasted squash.
I have a feeling you might too.
Even in my semi-conscious, twitchy state, I’ve managed to come up with a way for you and I to use that squash and regain some valuable counter space in our kitchen.
You’d be crazy not to like that.
Spaghetti Squash Casserole
Makes 6 servings
- 1 large spaghetti squash (approximately 7-8 c. of squash strands)
- 2 c. marinara sauce
- 2 t. dried oregano
- 2 t. dried basil
- 1/2 c. non-dairy (i.e. Tofutti) or organic cream cheese
- 1/4 c. nutritional yeast or grated organic Parmesan cheese
- salt and pepper to taste
- 2 c. lightly steamed broccoli florets
- 1 c. non-dairy (i.e. Daiya) or organic mozzarella cheese, shredded
- fresh basil for garnish (optional)
You can bake your spaghetti squash in the oven per these instructions, but here’s a quick how-to if you want to do it in the microwave:
Do your best not to try to lose a finger while cutting your squash in two lengthwise.
I insert the blade an inch or two into the squash and then force the blade away from me while exerting some force. I do this all the way around, up to, but not including the stem, and then I essentially “crack” the squash open.
Using a large spoon, scoop the seeds and guts from the squash.
Brush the cut side of the squash with olive oil and place it face down in a microwave safe dish that has a fitted lid.
Microwave for 10-12 minutes, until the squash has softened and you can do this with a fork.
That wasn’t so bad.
For the casserole, preheat oven to 350 degrees.
In a large saucepan, combine marinara sauce, oregano, basil, cream cheese and nutritional yeast or Parmesan. Heat over low to medium heat until cream cheese has melted into the sauce. Season with salt and pepper to taste.
Add spaghetti squash and broccoli to the saucepan and toss to coat evenly.
Transfer mixture to a large casserole dish (2 qt. or larger) that has been lightly spritzed with olive oil or cooking spray.
Top casserole with grated cheese and bake for 25-30 minutes or until cheese is bubbly.
To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.
Garnish with fresh basil, if desired.
I may be insane, but I plan to do this again.
And you know what that makes me?
A virtual Einstein.
TV viewing choices aside.