Spaghetti squash and roasted mushroom casserole
Another winning Meatless Monday dinner idea – with an amazing vegetable carb substitute as the base.
I have always loved spaghetti and meatballs, and that’s not likely to change. But how much it likes me is another story. So like everyone I know – and even those I don’t know – I’m looking for ways to lighten up my favorite comfort foods.
This casserole has all the umami of a great spaghetti dish, but none of the pull-you-down-and-keep-you-down of heavy pasta. The roasted onions and mushrooms contribute fabulous flavor, and the cheddar cheese tops it off for a perfectly scrumptious casserole.
- 1 spaghetti squash
- 2 onions
- 1 pound portobello mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- Olive oil
- 3 eggs
- 1/4 cup coconut milk
- 1/2 cup shredded cheddar cheese, optional
Preheat oven to 350°. Wash spaghetti squash, prick a few times with a knife, and wrap in foil. Bake for 45 minutes to an hour, or until shell softens.
Slice onions, and place into a medium baking pan. Toss with 1-2 tablespoons olive oil. Place in oven with squash, and cook for 45 minutes, stirring every 15 minutes. Add sliced mushrooms for last 15 minutes of cooking time.
Slice squash in half, and remove seeds from center. Scrape squash into a bowl.
Add roasted mushrooms and onions, seasoning and coconut milk. Beat eggs, and add to squash.
Spray a casserole pan, and pour in squash mixture. If using, top with cheddar cheese.
Raise oven temperature to 375, and bake for 35 minutes, or until casserole is set.
Related Topics: Vegetarian