Ollie's Yummy In Your Tummy: Spaghetti Squash Casserole a la Ollie

The Birth of Ollie's Yummy in Your Tummy

Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.

"Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!

This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Monday, September 19, 2011

Spaghetti Squash Casserole a la Ollie

A Facebook friend, Melissa Corley, has a blog called Freezer Full which I enjoy reading. She made a spaghetti squash casserole a few days ago and it got me thinking about how I might create a recipe that hubs and I could eat and that would use up some leftovers.

Missy's sounded yummy but it had pesto sauce which can't eat and zebra tomatoes which hubs hates. So I came up with a version that used up some leftover goat's milk cheese in my fridge, and had ingredients hubs will eat and I'm not allergic to.

Spaghetti Squash Casserole a la Ollie

Take one spaghetti squash and poke it with holes then microwave it on high for 15 minutes or until it is soft. Let it sit another 5 or 10 minutes.

Then cut it in half, scoop out the seeds (discard them) and the insides.

Put the insides in a small oven proof casserole dish and sprinkle with salt, pepper and fresh basil.

Seeds have been discarded

Squash Innards in Casserole Dish

Saute garlic, Zucchini and carrots

Next prepare one zucchini by slicing it in very thin rounds.

Prepare 2 carrots - peel then cut them in julienne strips.

Peel and finely chop 2 garlic cloves.

Put 2 Tbsp margarine or oil in a skillet and saute the garlic and carrots for 2 minutes.

Add the zucchini and saute another 3 minutes.

Add 1/4 cup white wine and simmer for 5 minutes.

Layering in the casserole dish

Then pour the mixture on top of the zucchini squash. Add another bit of salt, pepper and fresh basil

Put 1/2 to 3/4 cup goats milk cheese on top, then add 8 Tbsp. of chopped tomatoes (fresh or canned) plus a bit of the liquid if canned.

Put another bit of salt pepper and fresh basil then cover and bake at 350' for 30 minutes.

Uncover and add 1/2 cup parmesan cheese and bake another 12-15 minutes until bubbly.