Herbed Spaghetti Squash Casserole
Casserole:
1 spaghetti squash, baked and prepped
¼ cup butter
3 cloves garlic, minced
½ green bell pepper, minced
½ orange or red bell pepper, minced
½ cup chopped onions
¼ cup Italian parsley, minced
1 tsp. salt
¼ tsp. black pepper
½ cup grated Parmesan cheese
Crumb Mixture:
½ cup Italian bread crumbs
¼ cup butter, melted
½ cup Parmesan cheese
To prepare squash, cut in half lengthwise. Place squash, cut-sides down, on a baking sheet. Bake at 350 degrees for an hour or until tender (a knife pushes through easily). Cool on baking sheet and scoop out seeds. Run a fork over the cut surface of the squash lengthwise to loosen spaghetti-like strands. Scoop into bowl. Drain excess liquid, if necessary, and set aside. Sauté garlic, peppers and onions in butter until soft. Stir in squash, parsley, salt, pepper, and ½ cup Parmesan cheese. Spread into a buttered 3-quart casserole dish or 13x9-inch baking pan. Combine crumb mixture ingredients, then sprinkle over squash mixture. Bake at 375 degrees for 30 minutes. Serves 6.
Copyright 2019 Carolyn Astfalk
About the Author
Carolyn Astfalk
Carolyn Astfalk is a wife, mother of four young children, and a writer. Her contemporary Catholic romances are available at Amazon.com. She is a member of the Catholic Writers Guild, a Catholic Teen Books author, and blogs at My Scribbler’s Heart. Visit CarolynAstfalk.com.
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