Spaghetti Squash Italian Casserole

posted by Jeannie 10-18-99 3:58 AM

Spaghetti Squash Italian Casserole
from the Roaring Lion in Maine

1 medium spaghetti squash
18 ounces spaghetti sauce
1/2 pound Mozzarrella cheese, thinly sliced
Parmesan cheese

Wash the squash and place in a pot of boiling water. Boil until the skin loosens and a fork easily pokes into the squash through the skin. Remove from the pot and cool to handling temperature.

Preheat oven to 300 F.

Remove the skin and use a fork to separate the squash into strings. Heavily butter a casserole and place a layer of spaghetti squash about l/2 inch thick in the bottom. Cover with sauce and then a layer of sliced mozzarella cheese. Place a few pats of butter on each layer. Repeat layers until the casserole is filled.

Bake for about 30 minutes or until the casserole bubbles. Remove from the oven and sprinkle the Parmesan cheese over the top. Return to the oven for 5 minutes. Just before serving, sprinkle the top with paprika for color and an added touch of flavor.

Serves 8.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line