I'm on a bit of a spaghetti squash kick now, and I think I even might try to grow them in my garden next year. I like the texture of it, and that the flavor isn't overpowering. It certainly lends itself well to using it like you would any pasta in a casserole or just with a good tomato sauce on top. However, this recipe is my favorite of all the things I've tried with it yet, so I hope you enjoy it, too!
It's based on this recipe, but I used several of the suggestions in the comments to modify it. Also, I skipped the bread cube topping since I'm taking a month off of wheat and gluten.
You will need:
1 tablespoon olive oil
1 medium onion, diced
6-8 oz of sliced fresh mushrooms (We've used crimini mushrooms and baby portobellos, both of which were delicious!)
About 2 cups of fresh spinach
2 cloves garlic, minced or pressed
½ teaspoon ground black pepper
1 teaspoon dried basil
¾ cup sour cream
½ cup shaved Parmesan/Asiago/Romano cheese blend, plus a little grated Parmesan for the top (I found that delicious cheese blend at the grocery the day I made this, otherwise I would've just used Parmesan and maybe a little mozzarella)
- Preheat oven to 400°F.
- Cook the squash. You can bake it on a baking sheet in the preheated oven for about 40 minutes to an hour. Or, if you don't have an extra hour to do this, you can cook the squash in the microwave (this is what I did), cut-side down in about half an inch of water for about 10 minutes or so:
- Shred the squash with a fork once cooled slightly:
- Transfer to a lightly oiled casserole dish, discarding shell.
- Heat olive oil in a skillet over medium heat. Cook and stir the onions, mushrooms, spinach, garlic, basil, and pepper until onions are translucent and tender and spinach is cooked:
- Stir onion mixture, sour cream, and cheese mixture into the squash until well mixed. Sprinkle Parmesan cheese on top of all of it.
- Bake in the preheated oven for 20 minutes, or until warmed through and top is lightly browned.
- Serve hot!