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This easy casserole takes advantage of fall vegetables such as spaghetti squash and bell peppers. Paired with a garden salad, it made for a light fall dinner. Two out of four kids loved it. The littlest ones weren’t impressed, but that left more for the rest of us. Baking the squash worked wonderfully! The strands neatly pulled away from the skin. No fuss, no mess.

Herbed Spaghetti Squash 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