Spaghetti Squash Casserole:
This is just the greatest dish ever because leftovers from dinner can
be reheated at lunch or you can crack an egg over it for breakfast.
Here’s what you need:
• 1 spaghetti squash
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 sweet onion, chopped
• 2 zucchini, chopped
• 2 medium tomatoes, chopped
• 1/3 cup basil leaves, chopped
• 2 teaspoons dried oregano
• 1 jar organic spaghetti sauce
low fat mozzarella cheese
Directions:
1. Preheat oven to 400 degrees F.
2. Cut spaghetti squash in half. Scoop out the seeds. Splash inside of squash with water, then microwave each half individually for 5 minutes. Careful when removing from microwave — it will be hot. Set aside to cool.
3. Heat olive oil in a large skillet over medium heat. Add garlic. After a few minutes add onion. After a few minutes add zucchini. Finally add tomatoes, basil and oregano and cook for another 5
minutes, until everything is tender.
4. Scoop out the spaghetti squash and place in a large mixing bowl. Add the veggies from skillet. Pour the entire jar of spaghetti squash into the bowl and mix well.
5. Place the squash mixture in a large casserole dish, top with cheese and bake for 20-25 minutes, until the cheese is golden.