I went digging in my recipe vault today and scooped up the spaghetti squash casserole I had for dinner a couple weeks ago! I might make this for dinner tonight, but with vegetarian lose meat and cottage cheese added! Kind of like a lasagna! Or maybe I’ll make my vegetable lasagna. We’ll see!
Ingredients: *1 Large Spaghetti Squash, *3 Cups Pasta Sauce, *3 Large Green Bell Peppers, Sliced, *1 Large Onion, Sliced, *1 1/2 Cups Mozzarella Cheese (I used GoVeggie), *3 Tbsp Garlic Oil or Olive Oil, *3 Tbsp Parmesan Cheese, *1 Tsp Garlic & Onion Seasoning.
Slice the spaghetti squash in half and scoop out the seeds. Preheat the oven to 375 degrees . Place the squash seed side down onto the baking sheet and cook in the oven for 50-60 minutes.
Saute onions and peppers in a frying pan with one tablespoon of garlic oil.
Once the vegetables are cooked, sprinkle the garlic and onion seasoning on top.
Mix the cooked vegetables in with the pasta sauce.
Stir 2 eggs into the sauce.
Add two tablespoons of garlic oil into a baking sheet.
Add cooked spaghetti squash to the oiled dish.
Top the squash with the pasta sauce.
Add cheese on top.
Bake the dish for 20-22 minutes or until cheese is melted.
Top cooked casserole with Parmesan cheese.
Dish makes 16 Servings (1 Cup Per Serving) -depending on the size of squash.
Nutrition: 95 Calories, 12 g Carbs, 1 g Fat, 2 g Protein, 3 g Protein, 4 g Sugar
This dish is perfect paired with salmon!
I love making meals like this because I can eat leftovers all week long!