Friday, July 12, 2013

Attempting to get better at this! Spaghetti squash casserole (spicy)

So I made this dish a few nights ago for a few baseball wives while we drank wine and watched the game.. Now, I am not sure if it was the wine or that the Dbacks won the game, but we were all in agreement that this was delish.
Now, I kinda just made this up after watching a youtube video teaching me how to prepare the squash. So, I think this is just the bones, ya'll could really change this how you like.

Preheat oven to 375

*Cut the squash vertical (long ways) and place it flesh side down on a baking dish
*Fill the dish with water about a knuckle deep (this is obviously very scientific)
* Cover the squash with foil and stick it in the oven for about 45 mins, after 45 mins stick a skewer in the squash and when it goes in the skin easily it is done
* Flip over the squash and continue to cook for about 15 mins without the foil
 *Depending on your squash size or your love of onions and garlic I would suggest ranging from a half of an onion to the full onion, and 1-3 cloves of garlic.
*Saute onions and garlic in a bit of EVOO
*Use a peeler (the one that makes the noodle strips) and peel a zucchini and place it in a bowl with the onions and garlic
* Once the squash is cool to touch gently spoon out the seeds (If you are not patient you can use tongs to hold the squash still while you scrap)
*Once the gunk is all out, use a fork and gently scrap the meat out
*Put all the "Noodles" in the bowl with the other ingredients
*Season with salt and pepper
* Mix a half a jar of pasta sauce (or use homemade, I used store bought Arrabbiata since I didn't have much time)
*If you like it spicy, like I do, you can sprinkle some red pepper flakes here (I used a lot)
*Top with mozzarella  a little goes a long way
*Bake at 400 degrees for about 25 mins or until all the cheese is melty and fantastic.

Cut, serve and enjoy... just a heads up- the leftovers are awesome too.


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