Spaghetti Squash Casserole

Posted by on Jan 31, 2013 in Cooking | Comments Off on Spaghetti Squash Casserole

Spaghetti Squash Casserole

We got so much spaghetti squash in our CSA this week.  So much.  And I was really craving pasta with red sauce today.  But I’m not a huge fan of just throwing spaghetti sauce on the squash, plus it’s more of a side dish and I didn’t feel like being bothered with making a main dish, too.  So I thought maybe a casserole.  I remembered I had some Tofutti “Better than Ricotta” cheese in the fridge that was going to go bad in, like, two days.  So I threw this together.  It’s super easy, but does require a pretty long cooking time (for the squash, then the casserole).  Mine was dairy free, but you could make it with real cheese if you want.  It’s gluten free and low-carb and I think it might be Paleo if you used cashew ricotta and the right spaghetti sauce, but I’m not sure since I don’t completely understand the rules of the paleo diet.  Is nutritional yeast OK?

It was a little experimental, clearly.  I put rainbow chard in it but didn’t cook the chard prior to putting it in the oven, and it turned out a bit salad-y.  I would definitely cook it next time.  But all in all it turned out well and was a hit.  Even my toddler ate it all, although that may have been because my husband bribed her with a cookie…

Creamy Spaghetti Squash Casserole (about 6 servings)

Ingredients:

1 large spaghetti squash

1 carton of Tofutti dairy-free ricotta (or 2 cups of regular ricotta or cashew ricotta)

1 bottle of store bought spaghetti squash (or about 2 cups homemade)

2-4 cups of chopped greens

Cheesy topping (vegan cheese, parmesan, parmesan substitute)

Instructions: Cut spaghetti squash in half, place cut side down on a rimmed cookie sheet with about 1/4 inch of water.  Bake at 375 for 45 min. Chop greens coarsely and steam for 5-10 minutes until bright and tender. Scrape spaghetti squash into a large bowl and mix with other ingredients. Top with cheesy topping. Bake at 375 for about 25 minutes until topping starts to brown.

For my cheesy topping I used a vegan nut parmesan that is basically 1 part nutritional yeast and one part nut of your choice, from Artisan Vegan Cheese.  Which is an amazing cookbook, by the way, go buy it.

You can also bake your spaghetti squash whole for about 1 hour.  It’s easier to cut in half that way, but it’s hotter and I find it harder to get the seeds out.

Enjoy!