Spaghetti Squash Casserole
I grew up eating spaghetti squash two different ways, either with salt and onion powder, or with spaghetti sauce. So when I learned about this amazing idea for Spaghetti Squash casserole, I was so excited, I had to make it non-dairy! So here is the adapted recipe! It's easy, fast, and I promise you'll love it!
Ingredients
- 1 spaghetti squash (Use one if it's large, if it's small, you will need two.)
- 3 tomatoes sliced
- 2 tsp Country Style Seasoning See recipe in Miscellaneous section, OR you can use 1 tsp salt, 1 tsp onion powder, 1 tsp basil, instead.
- 7 oz Vegan Mozzarella Cheese Shreds Melty Cheese Sauce
Instructions
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COOK the spaghetti squash whole (see notes on how to cook squash).
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CUT cooked squash in half and scoop out the seeds.
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FIRST LAYER: SCOOP out 1/3 of the squash and spread it over bottom of 2-1/2 quart deep casserole dish.
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SLICE tomatoes on top. Sprinkle Country Style Seasoning (OR salt, onion powder, and sweet basil). COVER with 1/3 of the cheese.
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SECOND LAYER: SCOOP out 1/3 of the squash and SPREAD it evenly across.
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SLICE tomatoes on top. SPRINKLE Country Style Seasoning (OR salt, onion powder, and sweet basil). COVER with 1/3 of the cheese.
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TOP LAYER: SPREAD remaining squash on top. SPRINKLE Country Style Seasoning (OR salt, onion powder, and sweet basil). COVER with remaining cheese.
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JUST before serving, BAKE uncovered at 350F for 30 minutes.
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SERVE hot and enjoy!
Recipe Notes
HOW to COOK Whole Squash:
METHOD ONE: BOIL it whole in a kettle of water with a lid over it. Boil on medium heat for one hour OR until soft.
METHOD TWO: POKE one deep hole with a knife. BAKE it whole at 400F on a cookie sheet OR in an uncovered casserole dish for one hour OR until soft.