Spaghetti Squash Casserole
Here is a fun-to-make side casserole that is a nice addition to a holiday table. Let your guests scoop their own spaghetti” squash right from the shell.
1 spaghetti squash (2–3 pounds), halved lengthwise and seeded
Juice and zest of 1 lemon
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon thyme
½ teaspoon salt
¼ teaspoon cracked black pepper
2 tablespoons extra-virgin olive oil
1 cup grated Swiss cheese, divided
1. Preheat oven to 350°F. Place the squash halves cut side down in a casserole dish; add ½ cup of water. Cover and bake until tender, about 30 minutes. Uncover, use the tines of a fork to remove the squash in long “spaghetti” strands and place in a large mixing bowl.
2. Add the lemon juice and zest, garlic, parsley, thyme, salt, pepper, oil and half of the cheese to the squash, and mix well to combine.
3. Transfer the mixture to a lightly oiled, shallow casserole dish. Sprinkle the remaining cheese over the top, and bake about 20 minutes or until lightly browned.
Recipe courtesy of Mary Ann Esposito