Posted by: Jeannie 06-30-99 3:33 AM
Spaghetti Squash Casseroles by Jeannie
Spaghetti Squash Primavera
1 medium spaghetti squash
8 tomatoes, peeled and cut up
1 large onion, chopped
2 teas. basil
2 teas. marjoram
2 cloves garlic, minced or crushed
Veggies from garden (your choice of broccoli, zucchini, yellow
squash,
green peppers, corn, beans)
Preheat oven to 350 degrees.
Split spaghetti squash in half; scoop out seeds and place cut side down on a greased baking sheet.
Bake for 35-45 minutes. Scoop out and drain. Set aside.
In a large saucepan simmer tomatoes, onion, and spices until liquid from tomatoes has evaporated (about 2 hours or a little more).
Cut up pieces of veggies from garden - broccoli, zucchini, yellow squash, green peppers, corn, beans.
Add to tomato mixture and simmer until veggies are tender but still crisp (about 15 min.)
Spoon veggie mixture over spaghetti squash and serve with a sprinkle of Parmesan cheese.
Spaghetti Squash Casserole II
1 - 2 spaghetti squash
1 large (26 oz. or better) jar spaghetti sauce
1 pound mozzarella cheese, shredded or sliced
Butter
Parmesan cheese
Preheat oven to 350.
Split spaghetti squash in half; scoop out seeds and place cut side down on greased baking sheet.
Bake for 35-45 minutes. Scoop out and drain. Reduce oven temp. to 300.
Butter 9 x 13 casserole dish and place a layer of spaghetti squash about 1/2 inch thick in bottom.
Cover with sauce and a layer of mozzerella cheese. Repeat layers.
Bake for about 30 minutes, or until heated through and bubbly.
Serve with a sprinkling of Parmesan cheese.