A delicious vegetarian casserole that tastes similar to a lasagna with the texture of a meatloaf. A family favorite that even the meat-eaters enjoy!
Spaghetti Squash Casserole
Ingredients Makes: 4 servings
3 Tbsp coconut oil ~or~ avocado oil
1 Tbsp extra-virgin olive oil
2 cups shredded spaghetti squash (approx. 1 medium squash, baked & shredded)
1 1/2 cups plain stewed tomatoes ** ~or~ 1 can of stewed tomatoes
1 tsp dried basil
1/2 tsp dried oregano
2 bay leaves
1/4 tsp sea salt + 1/4 tsp sea salt
1/5 tsp black pepper
1 sweet onion ~or~ yellow onion, diced
1/2 bell pepper, diced
1 cup cremini mushrooms, sliced
2 garlic cloves, minced
3 eggs, whisked
Roast the spaghetti squash. Preheat the oven to 400°F. Grease an 8×8 casserole dish with coconut oil or avocado oil.
Clean the exterior of the squash and then cut off the ends. Cut the spaghetti squash in half lengthwise and scoop out the seeds and rind. Place the squash cut-side down on a baking sheet. Bake for about 45 minutes, or until the exterior of the squash is fork tender. Poking the squash with your finger should leave an impression on the skin of the squash. (The seeds of the squash can be baked and seasoned the same as pumpkin seeds.) While the squash is baking prepare the other ingredients.
Season and thicken tomato sauce. Warm a tablespoon of extra-virgin olive oil in a large skillet or non-stick frying pan over medium-low heat. Add the stewed tomatoes, the dried basil, oregano, bay leaves, sea salt and pepper. Combine ingredients and cook down tomatoes until they resemble a thick sauce to almost a paste but not quite. Turn off the heat, as well remove the tomatoes from the heat source, covered with a lid.
Caramelize the onion mixture. Dice the onion and bell pepper, slice the mushrooms and mince the garlic; and transfer all to a bowl. In a large skillet or non-stick frying pan over medium heat (4 on electric stove) add a tablespoon or two of coconut oil or avocado oil. Add the onion / mushroom mixture to the skillet and cook over medium heat, stirring frequently. Cook mixture until the mushrooms and onions release their moisture and much of that moisture is cooked off in the pan, then reduce the heat to low (2 1/2 to 3 on the electric stove. Slowly cook the onion and mushroom mixture until the onions begin to turn a golden brown; this entire process will take at least 25 minutes. The mixture should now be sticky in the pan, add 2 tablespoons of water and stir the mixture to lift up all the pieces. Cook until this water is cooked off then remove pan from heat and set pan with onion mixture aside.
Shred the cooked squash. After the squash has finished cooking, remove it from the oven. Place the squash halves somewhere to cool for 15 minutes or until cool enough to handle. Using a fork, shred the spaghetti squash and with a large spoon, scoop out the shredded squash from the skin and place it in a large bowl.
Combine the casserole ingredients. Return to the skillet with the caramelized onions and mushrooms. Add the shredded spaghetti squash to the mixture and stir until combined. Now return to the tomato sauce, remove the bay leaves and then transfer the sauce to the onion, mushroom and squash mixture. Stir again until ingredients are well combined.
Transfer the mixed ingredients to a large bowl to cool for about 10 to 15 minutes before mixing in the eggs.
In a medium bowl, break the eggs and remove any shell fragments. Whip the eggs with a fork until well blended, then stir mixed eggs into the other combined squash casserole ingredients. Mix the eggs thoroughly into the ingredients to ensure they are well blended.
Bake. Transfer the combined casserole ingredients to the greased caserole dish.
Bake the casserole in a preheated oven at 400 degrees F. Bake the casserole uncovered for 45 to 55 minutes in the oven, or until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Allow the casserole to cool for 10 minutes before serving. Enjoy.
Recipe shared by: J. Marshall
** Try our Plain Stewed Tomatoes recipe here!
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