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Spaghetti Squash Casserole Recipe

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This recipe for Spaghetti Squash Casserole, by , is from MANGIARE BENE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sheri Glackin

Category:
Category:

Ingredients:  
Ingredients:  
1 spaghetti squash
2 large carrots, diced
1 large yellow or red onion, diced
1 red bell pepper, diced
1 zucchini, diced
2 Tbs. extra-virgin olive oil
1 jar tomato sauce (Four Cheese, Basil and Garlic, or your favorite sauce)
1 tsp dried basil
1 tsp. dried oregano
1 tsp. minced garlic
I package shredded mozzarella cheese
cup grated parmesan cheese

Directions:
Directions:
Heat oven to 350

1. Cut squash in half lengthwise and remove seeds with a spoon and discard. Rub inside with olive oil, sprinkle with basil and oregano. Bake for 45 minutes or until soft inside. Remove from oven and cool.

2. Heat olive oil in large skillet. Add vegetables and garlic, saute until softened. Add spaghetti sauce and let simmer for 15 minutes. While simmering, remove the meat from the spaghetti squash with a fork and add to pan. Mix thoroughly.

3. In large casserole dish or individual crocks, add a layer of vegetables and top with small amount of mozzarella cheese. Add another layer of vegetables, top with more mozzarella and parmesan. Bake for 30 minutes or until cheese is bubbly. Broil for a few seconds to brown top. Let cool 15-20 minutes before serving.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Middle layer of cheese can be replaced with ricotta cheese. Serve with garlic bread and a salad.

 

 

 

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