1/4 pound low-fat mozzarella, grated (tip- freeze cheese for 10-20 minutes before grating)
2 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan cheese (optional)
Instructions
Cut squash lengthwise and place the halves skin-side down in a
baking dish with 1 inch of water. Cover the dish with foil and bake
at 350 for about 45 minutes, or until the squash can be easily
pierced with a knife.
While the squash is cooking, heat olive oil in a large frying pan and
sauté the onion and carrot until tender, about 10 minutes. Season
with a bit of salt and pepper. Add crushed tomatoes, basil, oregano,
and garlic. Simmer uncovered for 15 minutes.
While the sauce is simmering, remove the squash from the oven
and allow to cool enough so it’s easy to handle. Remove the
seeds with a spoon. Using a fork, scrape the inside flesh of the
squash. It should come off in strands (that look like spaghetti
pasta!). Turn off the heat, add the squash to the sauce pan and
mix well.
Place half of the squash and tomato mixture in the bottom of a
baking dish. Top with half of the mozzarella (and a sprinkle of
Parmesan, if desired). Add the rest of the squash mixture and
cheese to the top (layered like a Lasagna, basically). Bake for 30
minutes, or until cheese is bubbly and slightly browned. Let cool
15-20 minutes before serving to let the dish set.
Originally Submitted
5/13/2013
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