Here’s one that was a home run this week.
Spaghetti squash casserole.
Heat large spaghetti squash in oven for 1 hr. at 380. Clean out seeds and pull out the spaghetti.
Mix with a couple of Tsp. Olive oil, 1/2 tsp. salt, some garlic powder and add in a can of sliced mushrooms.
Put the mixture in a glass baking dish and then add a layer of fresh basil leaves followed by a layer of fresh garden tomato slices. Salt and garlic the tomatoes.
Have a lb. of ground beef already browned and mix into that a jar of tomato pesto sauce. Heat that up and spread on top of the tomatoes.
Add a layer of shredded Parmesan and top that with a generous layer of mozzarella.
Cover in foil and bake at 375 for 30 min, remove the foil and crank the oven up to 400 for another 10 min or until the cheese gets some browning on it.
WOW. Killer good.
Made it again tonight using a layer of crisped Pancetta crumbles on top of the tomatoes and Italian sausage instead of ground beef. WOW!
We like spaghetti squash, and my husband would really like this with the sausage.
Thank You!
-JT