SPAGHETTI SQUASH CASSEROLE INGREDIENTS • 1 large spaghetti squash (2 to 3 lbs) • 2 tsp Grapeseed Oil • 1 large zucchini, grated • 1/2 c carmelized onions (recipe follows) • 1 c tomato sauce (recipe follows) • Salt & freshly ground black pepper • 6 oz mozzarella cheese, grated • 1/2 c freshly grated Parmigiano- Reggiano cheese Caramelized Onions • 1 tbs expeller-pressed canola oil • 3 large onions, thinly sliced Tomato Sauce • 1 tbs extra-virgin olive oil • 3 garlic cloves, minced • 1 28 oz can San Marzano tomatoes, chopped, with juice • 1 tsp salt • 1/4 tsp allspice • Pinch of freshly ground black pepper • 2 tbs chopped fresh basil • 1 tbs chopped fresh oregano leaves INSTRUCTIONS - Makes 4 to 6 servings - preheat oven to 350° Cut squash in half and scoop out seeds. Rub oil on inside of squash, season with salt & pepper and place cut side down on lined sheet pans. Roast in 350° oven for approx. 90 minutes, until squash is tender all the way through. Let the squash cool, then cut it in half lengthwise and scoop out the seeds with a spoon. Scoop out the flesh into a large bowl. Add the grated zucchini, onions and tomato sauce. Season with salt and pepper. Spoon the mixture into a 3-quart shallow baking pan. Bake for 40 to 45 minutes. Remove the baking pan from the oven and turn the oven to broil. Top the vegetables with the grated cheeses and place under the broiler until golden brown, about 5 minutes. Let sit for 5 to 10 minutes. Caramelized Onions - Makes 2 cups Heat the canola oil in a large, nonstick skillet over low heat. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown. Let cool. Tomato Sauce - Makes 3 cups Heat the oil in a sauce pan over medium heat. Add the garlic, reduce heat to low and cook for 2 minutes, stirring constantly. Add the tomatoes, salt, allspice, pepper, basil and oregano. Bring to a simmer and simmer for 20 minutes. Allow the sauce to cool for 20 minutes, then transfer to a blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until it is a smooth sauce. *Recipe courtesy of True Foods Kitchen
19490EM
To see the actual publication please follow the link above