Spaghetti Squash Casserole

Summary

Yield
Quarts
Prep time
10 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 40 minutes

Description

Spaghetti Squash CasseroleI grew up eating spaghetti squash two different ways: 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 remodeled recipe! It's easy, fast, and I promise you'll love it!

Ingredients

1  
spaghetti squash (use one if is is large, if it's small you will need two.)
3  
tomatoes
2 t
Country Style Seasoning (see recipe in Miscellaneous section, or you can use 1 t. salt, 1 t. onion powder, 1 t. basil instead)
1 pkg
Vegan Gourmet Mozzarella Cheese (by Follow Your Heart. Or you can use homemade cheese or cheese sauce)

Notes

How to easily cook spaghetti squash without cutting it!

METHOD ONE: BOIL it whole in a kettle of water with a lid over it. Boil on med 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.

Instructions

COOK the spaghetti squash whole (see notes on how to cook squash).

CUT cooked squash in half and scoop out the seeds. 

FIRST LAYER: SCOOP out 1/3 of the squash and spread it over bottom of 2 1/2 quart deep casserole dish.

SLICE tomatoes on top. Sprinkle Country Style Seasoning (OR salt, onion powder, and sweet basil). Cover with 1/3 of the cheese.

SECOND LAYER: SCOOP out 1/3 of the squash and spread it evenly across.

SLICE tomatoes on top. Sprinkle Country Style Seasoning (OR salt, onion powder, and sweet basil). Cover with 1/3 of the cheese.

TOP LAYER: SPREAD remaining squash on top. SPRINKLE Country Style Seasoning (OR salt, onion powder, and sweet basil). Cover with remaining cheese.

JUST before serving, BAKE uncovered at 350F for 30 minutes. 

SERVE hot and enjoy!