Ingredients
-
1
-
1
-
2
-
2
-
1/2
-
-
1
-
1
-
1/4
-
1
-
1
-
1
-
-
-
Directions
Spaghetti Squash, Tomato, Mushroom & Cheese Casserole, , This dish was very good , I also put my own twist to it one thing i did is i cooked the squash in the pressure cooker for 5 minuets with some seasonings, it raked out of the skin beautifully used cheddar cheese and some baby spinach cooked it at 375 degrees in the oven came out awesome my wife couldn’t believe it, very good recipe , Extremely hearty and flavorful, and a good solution for low-carb diets when real pasta is not allowed I agree with the others who noted the not-so-pretty appearance of the dish My solution was to not mix everything up—keep the spaghetti squash in a separate dish, toss with a bit of butter, and serve the other vegetables in the sauce on top of the squash Much more attractive!
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Steps
|
1
Done
|
Slice Squash in Half Lengthwise and Scoop Out Seeds. |
|
2
Done
|
Bake It Face Down on a Buttered Tray For 30 to 40 Minutes or Until Easily Pierced by a Fork. |
|
3
Done
|
Cool Until Ready to Be Handled. |
|
4
Done
|
Scoop Out the Insides Gently With a Fork Which Will Form Into Spaghetti Strands. |
|
5
Done
|
While the Squash Bakes, Saute the Onions and Garlic With Salt, Pepper, Mushrooms and Herbs. |
|
6
Done
|
When Onions Are Soft, Add Freshly Chopped Tomatoes; Cook Until Most of Liquid Is Evaporated. |
|
7
Done
|
Combine the Ingredients. |
|
8
Done
|
Pour Into Buttered 2 Quart Casserole. Top With Lots of Grated Parmesan Cheese. Bake Uncovered About 40 Minutes in a 375 Degrees Oven. |
