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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
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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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