Spaghetti Squash Casserole

Spaghetti Squash Casserole

 

INGREDIENTS

  • 1 spaghetti squash, about 4 lbs.
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp. oregano
  • 1 tsp. basil
  • ½ tsp. thyme
  • 1 – 28 oz. can whole peeled tomatoes, drained
  • 1 c. ricotta
  • 1 c. grated parmesan, plus ¼ cup for topping
  • ¼ c. chopped parsley
  • Salt and pepper to taste

INSTRUCTIONS

  1. Slice squash in half and scoop out seeds.
  2. Bake squash in Instant Pot with 1/2 c. of water for 8 minutes or face down, on parchment lined baking sheet for 45-60 minutes in a 375 degree oven.
  3. Let cool and scoop out insides into a large bowl. Set aside.
  4. In a small bowl, combine onions, garlic, oregano, basil, thyme, and a pinch of salt and pepper. Mix well and saute in skillet. Once softened, add tomatoes.
  5. Cook until most of liquid evaporates.
  6. Combine tomato-garlic mixture, ricotta, 1 cup parmesan, and parsley into the spaghetti squash. Season to taste with salt and pepper.
  7. Bake for 30 minutes, uncovered, in a 350 degree oven.

This is a family favorite.  We hope you enjoy!

Natalie