Tjcm's Spaghetti Squash Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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hmmm...squash and more squash and sausage and peppers and garlic and CHEEEEEESSSeeeeeee! ****I start with everything EXCEPT the spaghetti squash and garlic frozen (optional)**** Ingredients:
4 cup spaghetti squash, baked |
1/2 cup c&w pepper strips |
1 cup birds eye frozen zucchini and squash mixture |
4 oz butterball turkey smoked sausage (optional) |
4 oz or 1 cup shredded kraft free mozzerella |
2 oz or 1/4 c shredded kraft free cheddar |
2 cloves garlic |
Directions:
1. ****I start with everything EXCEPT the spaghetti squash and garlic frozen (optional)****
2. preheat oven to 350 degrees
3. cut spaghetti squash in half
4. slice several cloves of garlic into strips, arange to fit under edges of squash
5. place squash, cut side down on garlic
6. add 1/2 inch water to pan
7. bake in oven for 45 minutes
8. durring last 15 minutes of baking, put veggies in skillet on medium heat and stir to heat through, until most of water is evaporated
9. slice sausage 1/4 thick, add to veggies, heat through
10. turn over to lowest setting to keep warm.
11. DO NOT TURN OFF OVEN
12. pull squash from over and put in coldest location possible for 15 minutes, or until cool enough to handle easily (I run cold water over it for a few minutes. if you do this, be sure to squeeze the excess out of it)
13. when squash is cool, use fork (or your fingers if you know what you're doing here) to pull meat out of the shell in threads into a bowl. squeeze out excess water.
14. layer half of squash, then all veggies and meat, then remaining squash, then cheese in 9 X11 casserole dish.
15. cover with aluminun foil.
16. bake an additional 15 minutes.
17. Serve hot!
18. ***this still kicks butt without the meat!!!***
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