Spaghetti Squash Casserole a la Ollie

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.

Add the Goat's Milk Cheese

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Parmesan Cheese added, ready for the oven

Ready to Eat!

 Serve as a side dish with a chicken breast or veal if desired, or as your main meal.