When we were growing up, my mom would make spaghetti squash, but tell us that it was pasta. My brother and I didn’t believe her. For quite a while, I stayed clear of this pasta imposter. Now, I think it is a super casserole ingredient. Much healthier than pasta, and so tasty. Below is the recipe.
Spaghetti Squash Casserole
- 1 large spaghetti squash
- 2 onions halved and sliced
- 2-4 portabello mushrooms chopped
- 2 bunches swiss chard (spinach or any other green)
- 1/4 cup gluten free panko bread crumbs
- A few leaves of fresh basil
- 1 1/2 c unsalted raw cashews soaked in water
- 1 3/4 cups water
- 1/3 cup nutritional yeast
- 1 T apple cider vinegar
- 1 T lemon juice
- 1 clove garlic
- 2 T olive oil
- 1 T miso paste
- 1 t onion powder
- 1 t sea salt
- 1/2 t chili powder
- 1/4 t tumeric
- 1/4 t nutmeg
- Dash cayenne pepper
- Place cashews in bowl and cover with water.
- Preheat oven @ 375
- Pierce whole spaghetti squash with knife all over and microwave 5 minutes to start. Keep turning and cook a few minutes at a time until skin is soft. (I have blown up my squash in the microwave by cooking too long! It is safer to nuke a few minutes at a time instead of cooking all at once.). This should take about 12-15 minutes depending on size of squash. I find this easier and quicker than cutting in half and baking.
- In large skillet, sauté onions and portabello mushrooms. Combine swiss chard or other greens and saute just until greens are soft.
- Drain and rinse cashews and combine all sauce ingredients in blender. Blend until smooth.
- Discard seeds from squash and scoop contents into large bowl.
- Add half of the squash to a casserole dish. Spread the onion/mushroom mixture over squash. Pour half of the sauce over onions and mushrooms. Add the other half of squash. Top with the remainder of the sauce and sprinkle with bread crumbs.
- Bake uncovered for about 30-40 minutes or until heated through.
Sprinkle freshly chopped basil on top before serving.
You can easily add other vegetables to this versatile dish. Just remember that vegetables are loaded with water, so make sure your precook them. Otherwise, your casserole will have excess water in the bottom.