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!
- 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
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!
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.