I make something with spaghetti squash at least once a week to replace the pasta I make for my family with something a little less carb heavy. Recently, a new restaurant opened in Annapolis that is a chain that has locations throughout the country, True Food Kitchen. My sister ordered from there for the first time when she was visiting, and I enjoyed the spaghetti squash casserole and decided to make my own version. The following is the result, and it was very well received by my mom and children, so I thought I would share it here!
Ingredients
1 large spaghetti squash, about 3-4 pounds
1 large zucchini, grated
¼ cup grated parmesan cheese
8 oz. low skim mozzarella shredded
1 tbsp. canola oil
2 large onions, thinly sliced (I use Vidalia)
2 tbsps. olive oil
2 cloves garlic, minced
1 28 oz. can San Marzano tomatoes
I tsp. sea salt
½ tsp. fresh ground black pepper
¼ tsp. crushed red pepper
2 tbsps. fresh basil, chopped
For Tomato Sauce
1. Heat the olive oil in a heavy saucepan over medium heat. Add the garlic, reduce heat to low and cook for 2 minutes, stirring constantly. Add the tomatoes, salt, crushed red pepper, pepper, basil and oregano. Bring to a low boil, then simmer for 20 minutes.
2. Allow the sauce to cool for 20 minutes before using.
For Casserole
1. Scoop out the flesh and seeds in the halves of the spaghetti squash and roast it for 50 minutes at 400 F in an oven. Take out of the oven, cool and using a fork, shred the flesh and place in a bowl.
2. Caramelize the onions: Heat the canola oil in a non-stick frying pan set on medium low heat and add the onions. Cook for 30 minutes stirring often until browned. Add water if you see the onions starting to burn and turn down the heat.
3. Mix the spaghetti squash, grated zucchini, caramelized onions and completed tomato sauce together in a bowl. Season with salt and pepper.
4. Spread mixture in a slightly greased casserole dish. Bake for 40 minutes at 350 F.
5. Take the casserole out of the oven and top it with the mozzarella and parmesan cheese. Broil for 5 minutes to brown the top. Let sit for 5 minutes to cool. Serve with chopped fresh basil and serve.
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