Newsletter Recipes
November 2013
Spaghetti Squash Casserole
With thanks (and possibly apologies) to Mollie Katzen who is the inspiration for this and much of my other Vegetarian cooking.
Ingredients:
1 Spaghetti Squash
1 pint small tomatoes (cherry, grape, etc)
Mushrooms, Baby Bellas work well
1 Red pepper
1 can of black beans (rinsed) - optional
1 bunch scallions
Garlic (as much as you like)
Parmesan cheese (shaved)
Jalapeno pepper (optional if you like a little heat in your casserole)
Preheat oven to 375
In the meantime
Flip the spaghetti squash over and, using a fork, pull out the strands into a bowl. Add the squash to the stir fry and let them all mingle together on low heat for a few minutes. Add in the black beans if you are using them.
Pour into a buttered casserole dish.
Bake at 375 for 30 minutes. Sprinkle parmesan cheese on top for the last ten minutes.
Yum
November 2013
Spaghetti Squash Casserole
With thanks (and possibly apologies) to Mollie Katzen who is the inspiration for this and much of my other Vegetarian cooking.
Ingredients:
1 Spaghetti Squash
1 pint small tomatoes (cherry, grape, etc)
Mushrooms, Baby Bellas work well
1 Red pepper
1 can of black beans (rinsed) - optional
1 bunch scallions
Garlic (as much as you like)
Parmesan cheese (shaved)
Jalapeno pepper (optional if you like a little heat in your casserole)
Preheat oven to 375
- To cook the spaghetti squash. cut it in half and scoop out the seeds on the inside
- Place face down on a greased cookie sheet or in a pyrex dish with 1/4 inch of water
- Bake the squash until you can easily pierce the outer skin with a fork (about 45 minutes)
In the meantime
- Slice or mince the garlic and let it sit for 10 minutes
- Slice the scallions, red peppers, mushrooms, and tomatoes
- Saute the scallions, add in the garlic, then mushrooms, then the tomatoes. Save the red peppers for last so that they stay crunchy.
Flip the spaghetti squash over and, using a fork, pull out the strands into a bowl. Add the squash to the stir fry and let them all mingle together on low heat for a few minutes. Add in the black beans if you are using them.
Pour into a buttered casserole dish.
Bake at 375 for 30 minutes. Sprinkle parmesan cheese on top for the last ten minutes.
Yum