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Spaghetti Squash Casserole (Vegetarian)

 

1 large spaghetti squash

1 chopped green bell pepper

1 chopped orange or red bell pepper

2 cans of tomato sauce

1 bag of baby spinach

1 whole chopped onion

1 small container fresh sliced mushrooms

1 bag of grated mozzarella cheese

2 containers of large curd cottage cheese

1 small block or can of grated parmesan cheese

Salt & pepper

 

Boil the spaghetti squash for about 1 hour and let cool. Cut in half, remove seeds, shred. Grease a large oven safe casserole dish or deep baking pan. Add the first layer of shredded spaghetti squash. Ladle tomato sauce over until lightly covered. Add a layer of baby spinach. Add two handfuls of chopped onions, and two handfuls of mixed bell peppers. Add a light layer of fresh sliced mushrooms. Sprinkle a healthy mix of parmesan cheese and salt and pepper. Add a layer of cottage cheese. Follow the same procedure starting with the spaghetti squash. Use the remainder of the spaghetti squash for a light third level. Use remainder of the tomato sauce to lightly cover the spaghetti squash. Add a layer of mozzarella cheese. Bake covered on 350 degrees for about 45 minutes to 1 hour. Uncover and allow to lightly brown. Remove from oven and let cool for about 15 minutes. Serve with bread and butter. Note: Spaghetti squash casserole tastes even better reheated the next day!