Vegetarian Spaghetti Squash Casserole Food

VEGETARIAN SPAGHETTI SQUASH CASSEROLE

Steps:

• Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in a cake pan or casserole dish. Add about half an inch of water and cover with tinfoil. Roast it in a 375 degree oven for approximately 30 minutes or until tender.
• Chop up the vegetables and place them in a separate casserole dish. Sprinkle the olive oil, oregano, and salt and pepper over them, and roast them at the same time as the squash.
• In the meantime, beat the eggs and add the cream and shredded cheese.
• Once the squash is tender, scoop it out of the peel and add it to the roasted vegetables in the casserole dish. Add the egg and cheese mixture and stir it inches.
• Return it to the oven and bake uncovered for approximately 25 minutes.

CHEESY SPAGHETTI SQUASH CASSEROLE (VEGETARIAN)

Steps:

• To cook the spaghetti squash: Cut in half lengthwise and remove seeds. Place squash cut sides up in microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10-12 minutes or til done. Let sit covered for 5 minutes. With fork, "comb" out the strands into a bowl.
• Preheat oven to 375 degrees. Mix the cheeses together and set aside. Heat olive oil in skillet and add onion, green pepper, red bell pepper and garlic. Saute over medium heat for about 5 minutes. Add crushed tomatoes and crushed red pepper (if using). Simmer uncovered for about 15 minutes, stirring occasionally.
• In large bowl, mix the cooked squash well with the cooked vegetables and place half of it in a 9x13 baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
• Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cook 10-15 minutes before serving.