If you are needing a break from all the holiday dishes this is a good one to try and gives you some amazing benefits with this squash like fiber, vitamins C, B6 and magnesium, zinc to help us during this time of year of stress and all sorts of cold or flu going around.
Growing up my mom would at times substitute spaghetti squash with our pasta. I was definitely not a picky eater, but I never fully appreciated this until I grew up and enjoy having a change from pasta.
On a night of wanting a fast dinner and needing to use up spaghetti I would then as many of us do turn it into a casserole.
With this thought in mind, I had squash that needed cooked up and tomato sauce so I decided a casserole it will be. As I mentioned in another recipe a great way to cook spaghetti squash is to cut in half, clean out the seeds/guts put in crock pot flesh side down add a little water cook on low for about 3 hours.
After the squash is cooked this dish comes together very easy.
1 medium spaghetti squash (cooked and removed from the flesh with fork, put in bowl and set aside)
Marinara Sauce about 3 1/2 cups (I make my own but store-bought will still be good)
1 cup of Italian blend cheese shredded or a little more if you like a lot of cheese.
In 13×9 pan add half of your squash and marinara stir together sprinkle half of cheese on top. In bowl that has the remainder of the squash add your sauce, mix together. Add this to the casserole and top with cheese. Bake uncovered at 350 for about a half hour.