My favorite item on True Food Kitchen’s menu is the Spaghetti Squash Casserole. It’s such a simple and filling dish. Not to mention, it’s chock full of nutrients. Well, there’s no True Food Kitchen Nashville, and I was super craving it, so I decided I would experiment a little and make it myself. I wonder if I keep emailing them, if they might consider opening up a restaurant here in Nashtyville. You can’t blame a girl for trying now can you?
First, spaghetti squash is way more ginormous than I realized. It’s humungo! Just buy one, and you’ll eat for a week. Or buy one and throw a dinner party.
You first have to cut the spaghetti squash in half to pre-cook. I don’t know if it was just the squash I bought or what, but be prepared to use a little more man (woman) power than expected. So grab a good knife, too. Scoop out all the seeds and weird stringy stuff, then place each half face down on a cookie sheet or roasting pan or something, and cook it in the oven for 40 minutes at 400 degrees. Oh, I also saw recipes that said you can microwaves the halves for about 7-10 minutes, but I prefer not to use the microwave in such situations; however, thought I'd let you know you can cut your prep time down if you'd like.
In the mean time, peel and shred up a zucchini. You can also chop up half an onion and some garlic or shred some carrots. I’ve seen other recipes that added more stuff. Short on time, I decided to keep it simple. Plus, I’m not sure if everything would fit in the casserole dish once it was all mixed.
Once the spaghetti squash is ready, take it out of the oven and go at it with a fork. Mix it up with the zucchini (and other ingredients if you decided to add them) and a jar of the spaghetti sauce of your choice. Or if you’re super awesome, make your own sauce. One day, folks…one day. One day I’ll figure out how to make my own sauce. I mixed all up directly in the casserole dish, and once it was good and mixed, I added some basil for a little extra color and fun, and then I sliced up fresh mozzarella cheese and laid it on top of everything. I think it’ll probably be easier to get shredded mozzarella, but whatever floats your boat.
Once that is all good and done, stick it in the oven at 350 degrees for 45 minutes. For the last 15-20 minutes I increased it to 400 degrees so that the mozzarella would brown faster.
Now you are ready to feast. Cheers to clean and delicious eating.
Oh, and maybe you’re a tidier cook than I am, but I made a big mess in the kitchen…so, just FYI.
BIG LOVE & HUGS