— but the real disguise is inside.
Camouflaged in the bright yellow shell is a squash that shreds like strands of spaghetti. That’s where the resemblance ends!
The first time I had spaghetti squash it had an Italian pasta sauce on it!
My mind couldn’t get over the visual— and it tasted like sweet overcooked mush with pasta sauce on it. Ugh.
Spaghetti squash has the burden of looking like spaghetti with the flavor of a borderline mild acorn squash. I say the burden because my mind doesn’t like tricks with my pasta.
I thought… why not try it more like a macaroni and cheese, still have the fun of surprise and the taste might work…
Spaghetti Squash Casserole
1 Spaghetti Squash
¼ cup No-So-Virgin Olive Oil* recipe posted 11-2-10
2 stalks Broccoli, chopped bite-size
1 medium red onion, chopped
½ cup shredded Asiago cheese or sharp cheddar, feta or provolone (these cheeses are all optional)
½ cup Panko crumbs( great for the crunch!)
12 pitted black olives, sliced
Salt and pepper
½ cup Parmesan
Wash Squash and pierce top of Spaghetti Squash with a skewer to let steam escape —so it won’t explode!!!
Place on foil or baking sheet on center rack in 375°F. oven, bake for 45 minutes.
While squash is baking, sauté onions, broccoli in NSVOO*, set aside.
When squash is baked. Remove from oven with oven-mitts. Let cool about 5 minutes. Cut in half lengthwise. Remove seeds and spoon out excess moisture.
Hold ½ squash in a one-mitt hand. With a long tong fork in the other hand, scrape the inside from the top down in continuous long strands. The squash will start to look pasta past ‘a dente’! Place ‘spaghetti’ strands in a lightly oiled ovenproof casserole.
With a “Light and fluffy fork-fold” fold in broccoli and onion mixture, cheese, Panko crumbs, black olives. Strands are fragile.
Sprinkle top with Parmesan. Place under broiler until top is browned.
Slice like Lasagna and serve.