Spaghetti Squash Bake

Ohhh only two more days until Turkey Day! Who’s excited? I know I am – good food, good company, and time spent at the farm. It really doesn’t get any better than that.

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The past two days I’ve spent time with Mom running errands. Yesterday I got a new lens for my camera (early Christmas present!) and am totally pumped about the quality pictures I get to share now!

After finishing up the things on our to do list we decided on a late lunch at Mezza Luna Cafe in Huntsville.

I had the arugula salad with beets, spicy pumpkin seeds, pomegranate, and grilled chicken. This salad was on the verge of being over-dressed but was still insanely delicious.

Once we finished our plates Mom and I headed back home. I’d be lying if I said I didn’t miss home…the lake and all our furry family members.

The backyard this morning.

Jerry – the best cat in the whole world. I only wish I could take him back to Tuscaloosa with me.

Sophie – she’s a little sweet heart. 

Jack is the newest edition to the family. He was a surprise birthday present to my dad from me. He’s quite the handful but we still love him. Hopefully age will calm him down. 

Last night I took on dinner duty. I saw a recipe for a spaghetti squash bake floating around on Pinterest and decided to whip up one of my own. Along with the bake, I roasted some broccoli and onions, and made a quick bread following this recipe with only a few minor changes:

  • 2 cups all purpose flour 1 cup all purpose flour + 1 cup whole wheat flour
  • 3/4 cup shredded Mozzarella + more for sprinkling top parmigiano reggiano
  • a lot of fresh herbs

Now for the squash…

Casseroles/bakes are another one of the many things I love to experiment with. They’re just too hard to go wrong. Last night’s bake went over well so I’ve decided to share!

Spaghetti Squash Bake

Ingredients

  • 2 medium sized spaghetti squashes
  • 5 roma tomatoes, diced
  • 2 cups mushrooms, diced
  • 2 cups gruyere cheese, shredded
  • 2 cloves garlic
  • 3 T unsalted butter
  • 1/4 cup vegetable stock
  • 2 T half & half or cream
  • 1 cup plain bread crumbs
  • 2-3 T fresh basil
  • 2 T fresh oregano
  • 1-2 T fresh parsley
  • salt and pepper

Directions

Preheat oven to 375 F. Half squashes and place cut side down on a baking sheet and roast for 20-25 minutes of until a paring knife can be inserted easily. Remove from oven and let cool.

Meanwhile, melt butter in a saucepan over medium heat and add garlic. Once fragrant, toss in mushrooms and tomatoes and let cook for about a minute. Then add stock and cream and let simmer for 5-7 minutes then remove from heat and set aside.

Remove seeds from cooled squash. Using a fork, scrap out the spaghetti squash into a large mixing bowl. Season well with salt and pepper then add chopped herbs, tomato and mushroom sauce, 1 1/2 cups cheese, and bread crumbs. Use tongs to toss everything together well. Spread mixture in a 13x9in baking dish and then sprinkle with remaining 1/2 cup cheese.

Lower oven temp. to 350 F and cook uncovered for 20-25 minutes or until cheese starts to brown. Enjoooy!

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