Thursday, October 22, 2015

Spaghetti Squash Pizza Casserole (THM S)

We've had a surplus of spaghetti squash from our CSA program this year.  My kids enjoy spaghetti squash as a straight-up spaghetti replacement with sauce, cheese, and meatballs.  But you can only do that so many times.  And when I say "you" I mean "I."  After a couple nights of spaghetti squash and meatballs, I was ready for something different.  And the Spaghetti Squash Pizza Casserole was born.  

It became a favorite and we've probably had it four or five times in the last two months.  What can I say, when your family loves something made out of spaghetti squash, you keep making it.  Plus the farm keeps sending up spaghetti squash.  Plus it's healthy.  And tasty.  And did I mention we've been getting lots of spaghetti squash??

Might I humbly suggest that you and your family might like it as much as we do :)

Psst!  This is an easy "recipe" for kids to follow.  Maybe help them with the squash cutting (because that can be pretty intense) and oven use, but other than that, this could be one you let your kids get on the table :)  I'm just sayin... You could conceivably take the night off in the kitchen and still get to eat this yummy dinner :)  

Spaghetti Squash Pizza Casserole

Halve one large or two small spaghetti squash.  Remove and discard the seeds and pulp.

Give each half a few twists (or shakes!) of sea salt and pepper.

Roast upside down on a cookie sheet at 400 degrees for about 1 hour.
(Small squashes may not need as much time)

Allow squash to cool until you're able to handle them.  Flip them over and use a fork to scrape the flesh into spaghetti-like strands.  Set aside.

Spread a thin layer of no-sugar-added tomato sauce in the bottom of a 9"x13" baking dish.
(I used homemade sugar-free sauce.  Because the CSA gave us insane amounts of tomatoes too ;)  Maybe I'll get the recipe for the sauce I made up here soon....  Let me know if it's a priority for you!)

Sprinkle some grated Parmesan over the sauce. 
(fresh shredded, or green shaker can cheese are both fine)

Spread the squash out over the sauce.

Then layer on your favorite pizza toppings. 
(I used green pepper, mushrooms, black olives, and turkey pepperoni.)

Top with shredded mozzarella cheese.

Bake at 350 degrees for 45 - 60 minutes, until cheese is melted and browning.

Serve with additional tomato sauce and Parmesan cheese. 
(For those eating a THM S meal, keep tomato sauce to a minimum.)


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  1. Thanks for the recipe. I'm excited to try it. I've been making spaghetti squash the basis for most of our casseroles lately and it's been a hit with the whole family.

  2. I want to crawl into my computer screen and eat that right now!


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