|Spaghetti Squash Casserole a la Ollie|
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|
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|
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||x|
|Parmesan Cheese added, ready for the oven|
|Ready to Eat!|