Saturday, January 26, 2013

Recipe: Spaghetti Squash Casserole

1 Large Spaghetti Squash (or 2 small/medium)
1 pkg 'Italian' Veggie Ground Round (or other fake burger crumble *some types of TVP will make it gluten-free)
1 Tomato, diced.
2-3 Cloves Garlic, minced
1 cup Pasta Sauce (I use arabiatta or other simple tomato-based sauce)
3 slices Bread, torn into 1-inch chunks (slightly stale works best, can use gluten-free)
1/2 cup Flaked Nutritional Yeast
1 tbsp Oregano
2 tsp Basil

Preheat oven to 375F. Cut spaghetti squash in half length-wise and scoop out seeds. Lay skin side up on a cookie sheet lined with aluminum, add some water to prevent burning. Poke with a fork to release steam and bake for 30-40 minutes, until soft.

With about 10 minutes left on the squash, fry the ground round in a pan with the minced garlic until lightly browned (2-3 minutes). Add the tomato and stir until soft, set heat to low. Remove the squash from the oven and use a fork to pull out the 'spaghetti' strands. Add all of the strands to the pan and coat with just enough pasta sauce to mix in all ingredients, simmer for 5 minutes then pour into a casserole dish.

Using a food processor, blend together the bread, nutritional yeast and spices until it resembles bread crumbs. Spread the crumbs evenly over squash mix, drizzle with olive oil and bake at 400 for 5-10 minutes until the top is lightly browned.


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