Thursday, 20 August 2015
Spaghetti Squash and Tomato Sauce Casserole
It is about to start pouring rain here, so I thought I'd get a quick post in beforehand - so I can sit and look out the window. I LOVE watching thunderstorms.
This is a recipe that I prepared about a month ago, shortly after harvesting my first of the very few spaghetti squash I've gotten from my garden. It's quite similar to a recipe I shared last year for a spaghetti squash and swiss chard casserole. Darn tasty!
4 pound spaghetti squash, baked
1 cup ricotta cheese
1 egg, beaten
3-4 cups tomato sauce
Cheese for topping
After baking the squash (cut in half, remove seeds, bake at 400 degrees C until tender), use a fork to pull into spaghetti-like strands. Mix with the ricotta, egg and season with salt.
Top with your favourite tomato sauce. I made a quickie sauce with onions, garlic and a can of tomatoes (because when I made this last month I didn't have enough tomatoes from my plants!!). Cover with sliced or grated cheddar or mozzarella.
Bake the whole thing for about 30-40 minutes until the sauce and cheese is all bubbly goodness.