April 12, 2012

Blood & Spaghetti Squash Casserole - Part 1

I have been hanging onto to this gem of a recipe for such a long time, but never made it....

Spaghetti Squash Casserole

Besides being ridiculously great tasting, it's super easy and super quick. A perfect match for a busy plant based rock star.  Just be careful not to amputate your fingers while cutting the squash (just like with the butternut squash).

Until now, I have never entered the world of spaghetti squash.  I had heard that it perfectly replicated a "spaghetti" texture, and I have to say - this stuff is amazing.  It's practically like slightly over-cooked, kind of sweet, angel hair pasta.   And soooo easy!  

Okay, honestly I found the flavor absolutely delish..... but the texture was slightly on the "mushy" side.  I have a plan though:  I'm going to create another spaghetti squash casserole, and add some texture to it.

Stay tuned because tomorrow I'll post the second Spaghetti Squash Casserole.....  

Love & Kale,


Spaghetti Squash Casserole
Prep time: 15 minutes (takes me longer)
Cook time: 25 minutes
Original recipe found here.

  • 1 large spaghetti squash
  • 2 cups marinara sauce (preferably oil and sugar free)
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1/2 cup nutritional yeast
  • 1/2 cup of non-dairy cream cheese (I used Tofutti)
  • Salt & pepper to taste
  • 2 cups lightly steamed broccoli florets
  • 1 cup non-dairy (Daiya) mozzarella cheese, shredded
  1. Preheat the oven to 350 degrees.  Then, do you best not to lose a finger cutting the squash in two lengthwise.
  2. Scoop the seeds and guts (and possible blood from amputated finger) from the squash.  Brush the cut side of the squash with olive oil and place it face down in a microwave safe dish that has a fitted lid.
  3. Microwave for 10-12 minutes, until the squash has softened and you can basically "string" the insides out with a fork.  Start making your "spaghetti" by taking the fork and gently pulling off spaghetti-like pieces from the squash.
  4. In a large saucepan, combine the marinara sauce, oregano, basil, cream cheese and nutritional yeast.  Heat over low until cream cheese has melted into the sauce. Season with salt and pepper to taste.
  5. Add spaghetti squash and broccoli to the saucepan and toss to coat evenly.
  6. Transfer mixture into a large (2 quart) casserole dish that has been lightly spritzed with olive oil or cooking spray.
  7. Top casserole with Daiya cheese and bake for 25-30 minutes or until cheese is bubbly.


Split the squash open (try not to take off a finger) and scoop out the guts.  Save seeds for apocalypse.

Nuke the squash.

In the meantime, dump all your sauce ingredients into a saucepan.

Stir like a ninja until incorporated!

When squash is done, pull apart inside with a fork, like spaghetti.  So cool.

Mix everything together, top with a little cheeze and bake.

Bubbly and yummy.


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