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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

SUE’S ITALIAN SPAGHETTI SQUASH RECIPE (BOTH VEGGIE & MEAT) Recipe

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This recipe for SUE’S ITALIAN SPAGHETTI SQUASH RECIPE (BOTH VEGGIE & MEAT) is from Cooking Up Memories, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 large spaghetti squash
1 jar spaghetti sauce of choice
If desired one diced onion, thinly sliced celery (especially the inner stalk and leaves (tons of flavor), thinly sliced fresh mushrooms.
Cheese’s of choice (I use shredded mozzarella, fontina, sharp cheddar,Colby or cojack, parmesan, Romano, etc)
Ricotta cheese and one egg if you want a thicker casserole (plus it’s really yummy!)
Spices you like, amount per your taste (I use marjoram, celery salt, oregano, basil, parley, Italian seasoning, garlic powder, etc)
Italian sausage or ground chuck or whatever meat you like browned first
Directions:
Directions:
1. Cut spaghetti squash in half. Remove seeds and put in steamer (or however you process it) until slightly firm.
2. While squash is cooking simmer in olive oil or ghee the onions, celery and mushroom.
3. Brown the meat and drain.
4. String with fork to remove strands of squash and place in large bowl, salt slightly.
5. In a large bowl mix the squash, veggies, cheeses of choice (beaten egg if also using ricotta), spices and sauce.
6. If you are not making this with a vegetarian around add drained meat and go to step 7, if you have a vegetarian and a meat eater, split into 2 bowls, add browned meat in one and pour into 2 different prepared casserole dishes. Top with shredded cheese(s) of choice and bake until done.
7. Pour into well-oiled or greased casserole dish, top with shredded cheese and bake until done. (Depending on amount and oven usually 20-30 minutes at 350˚)
Number Of Servings:
Number Of Servings:
Depends on who's eating - if Dad 2
Preparation Time:
Preparation Time:
Varies
Personal Notes:
Personal Notes:
This recipe is my own and it’s easily changed to meet anyone’s needs. When I make this, I make ˝ of it veggie and ˝ meat lovers for my husband. Adjust as you like.

(Sorry for not having exact amounts – I’ve always considered a recipe a “suggestion” and made it my way! It must be the German and Norwegian in me!)

Enjoy!

 

 

 

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