QUEEBELL
01-12-2008, 02:30 PM
Spaghetti Squash Casserole
1 – 5-8 lb. spaghetti Squash
4 – Large cans Italian style crushed tomato (watch for added salt and sugar)
1 – 10 oz. can tomato paste
1 – Zucchini
8 - Ounces mushrooms
1 - Large onion
1 - Red bell pepper
2 – Tablespoons chopped garlic
2 – Tablespoons olive oil
1 – Tablespoon Italian seasoning
1 – Package soy crumble (Morning Star Farms makes a beef and a sausage variety)
1 – Cup of part skim ricotta
1 - Cup of part skim mozzarella
Salt and pepper to taste
Grated parmesan cheese and chopped parsley for serving
Preheat oven to 375`. Cut spaghetti squash in half lengthwise. Remove seeds. Place flesh side down in a baking dish. Add enough water to baking dish to cover the bottom inch of squash. Place in oven for 1 hour or until flesh can be easily removed.
While squash is cooking:
In a large Dutch Oven or sauce pot heat olive oil on medium high heat. Add soy crumble. Cook for 5 minutes just until it begins to look like ground beef. In a mini chopper or food processor, dice onion and bell pepper. Add to mixture with garlic. Continue to cook over medium high heat until onions are soft. Dice zucchini and mushrooms. Add to pot and continue cooking until onions are slightly golden. Add crushed tomatoes, tomato paste, and Italian seasoning. Bring to a boil then lower heat to simmer for 1 hour stirring occasionally. Add salt and pepper to taste.
After squash is cooked through:
Remove from oven and let cool for 30 minutes. After cool enough to handle, scrape spaghetti like flesh from rind and place in large casserole dish. Add ¾ of sauce mix, ricotta and ½ cup mozzarella. Stir to combine. Use remaining sauce to cover mixture. Cover and bake at 350` for 30 minutes. Remove from oven and add remaining mozzarella to top. Return to oven and continue to cook uncovered for 15 minutes. Serve topped with parmesan and parsley.
1 – 5-8 lb. spaghetti Squash
4 – Large cans Italian style crushed tomato (watch for added salt and sugar)
1 – 10 oz. can tomato paste
1 – Zucchini
8 - Ounces mushrooms
1 - Large onion
1 - Red bell pepper
2 – Tablespoons chopped garlic
2 – Tablespoons olive oil
1 – Tablespoon Italian seasoning
1 – Package soy crumble (Morning Star Farms makes a beef and a sausage variety)
1 – Cup of part skim ricotta
1 - Cup of part skim mozzarella
Salt and pepper to taste
Grated parmesan cheese and chopped parsley for serving
Preheat oven to 375`. Cut spaghetti squash in half lengthwise. Remove seeds. Place flesh side down in a baking dish. Add enough water to baking dish to cover the bottom inch of squash. Place in oven for 1 hour or until flesh can be easily removed.
While squash is cooking:
In a large Dutch Oven or sauce pot heat olive oil on medium high heat. Add soy crumble. Cook for 5 minutes just until it begins to look like ground beef. In a mini chopper or food processor, dice onion and bell pepper. Add to mixture with garlic. Continue to cook over medium high heat until onions are soft. Dice zucchini and mushrooms. Add to pot and continue cooking until onions are slightly golden. Add crushed tomatoes, tomato paste, and Italian seasoning. Bring to a boil then lower heat to simmer for 1 hour stirring occasionally. Add salt and pepper to taste.
After squash is cooked through:
Remove from oven and let cool for 30 minutes. After cool enough to handle, scrape spaghetti like flesh from rind and place in large casserole dish. Add ¾ of sauce mix, ricotta and ½ cup mozzarella. Stir to combine. Use remaining sauce to cover mixture. Cover and bake at 350` for 30 minutes. Remove from oven and add remaining mozzarella to top. Return to oven and continue to cook uncovered for 15 minutes. Serve topped with parmesan and parsley.