Spaghetti Squash cassarole

This summer the garden included something that none of us had ever tried before, but because that particular patch of dirt seems to grow squash really well, it seemed a safe bet.

The first harvest of the spaghetti squash was done a couple of weeks ago, and I'm just now getting around to posting this recipe, which was a rousing success!

This is one of those processes that takes a long prep time unless you pre-cook the squash at another time, but after that is done this is a pretty quick meal

Ingredients:

1 spaghetti squash (about 3 pounds)
1 tsp olive oil
1 cup sliced mushrooms
2 cups fresh spinach
1/2 pound bulk Italian sausage
3/4 cup shredded mozzarella cheese
1 pint of hand canned tomatoes (or a 15 oz can)
1/2 tsp minced garlic
3 to 4 green onions
1 tsp Italian seasoning
1 tsp parsley
1 tsp basil
1/4 tsp black pepper
1/4 tsp crushed red pepper

The Process:

Preheat the oven to 350 degrees.

Cut the spaghetti squash in half lengthwise (this takes some strength and a heavy sharp knife -- be careful!)

Scrape out the seeds and put the squash cut side down in a baking pan, add enough water to about 1/2 inch deep and bake for 50 to 60 minutes

While the squash is baking, combine the tomatoes, garlic, Italian seasoning, parsley, basil, black pepper and crushed red pepper in a small sauce pan.  Bring to a boil and turn down to a simmer, stirring occasionally.

When the squash is done, remove from oven, increase oven temperature to 400 degrees

Use a thick towel on a cutting board to hold the squash shell, scrape out the squash "threads" with a fork and set aside (I only used half of one 3 pound squash for this recipe, store the other half of the threads in a plastic bag in the refrigerator or freezer for later use)

In a large saute pan that can be put into the oven, heat the olive oil.  Scramble fry the sausage until browned, pour off most of the fat.

Add mushrooms and green onions and saute until soft.  Stir in squash, tomato sauce and spinach, cook until spinach is wilted.

Spread cheese over the top and bake for 15 minutes, until cheese is melted and lightly browned.

Serve with good Italian bread.

The left overs (if any!) heat well in the microwave and taste as good as the original.