April 20, 2010

So many vegetables...

It's really springtime! It's anywhere from 65-80 during the day, the irises bloomed, it rains, and everyone's got allergy eyes.

I find I want more veggie content in the spring, but still enjoy the comfort of a hot dish. So, the kitchen proudly presents...

Spaghetti Squash Casserole (Italiano)

1 spaghetti squash (the littlest one I found was 3 lbs)
8oz sliced fresh mushrooms
1 medium onion, diced
3-4 cloves minced garlic
salt, pepper and Italian seasoning to taste
1 28oz can of diced tomatoes
1 cup of ricotta OR rinsed and drained cottage cheese
1 egg
4oz shredded Parmesan cheese

Slice the squash lengthwise, remove the seeds, pierce the rind with a fork, and place the halves cut side down in a baking dish. Bake at 350 for one hour.

Unless you have more prep to do, find something to do for about 30 minutes. :D

Saute your mushrooms, onion and garlic with some olive oil, add your spices. When everything's soft, add your can o' tomatoes, liquid and all. Bring it up to a boil, then simmer for 5 minutes or so.

Put your ricotta or cottage cheese in the bowl of a food processor, along with your egg. Process until smooth.

When the squash is done cookin', take it out and let it sit for a few minutes. Turn your oven up to 375. Rake a fork through the cut surface of the squash. It'll flake and resemble spaghetti (hence the name). Get all your squash "noodles" out of the rind, then throw the rind in the compost bin. :) Use some cooking spray on a 9x13 baking dish, then make a base layer using your squash noodles, then your egg stuff from the food processor, then your tomato/mushroom mixture. Top with Parmesan cheese, bake 20-30 minutes or until cheese is browned.

Mine's still in the oven, I'll let you know how it is when I can get some in my mouth! :)

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