Do you ever go to a restaurant and have a meal that you’d love to be able to make at home? If you live in the Atlanta area, you may have heard of True Food Kitchen. Their menu is full of healthy and fresh foods with lots of vegetarian and vegan options if you follow one of those diets. One of our favorite items on the menu is their Spaghetti Squash Casserole. It’s a delicious mix of spaghetti squash, cheese and tomato sauce. It tastes just like a cheesy pasta dish but filled with veggies instead of carb heavy noodles. We were hooked!
This month, when winter squash like spaghetti squash is an OrganWise Guys Foods of the Month, we knew we had to try our hand and recreating the dish from True Foods Kitchen. It turns out it is so much easier that we thought. In fact, it’s definitely something than any novice chef can recreate in their own kitchen. Without further ado, we present to you our recipe for Italian Spaghetti Squash. It’s a copycat version of True Food Kitchen’s Spaghetti Squash Casserole that tastes just as good as the restaurant version.
- 1 large spaghetti squash
- 1 tbsp. extra virgin olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 jar tomato sauce
- 1 package shredded mozzarella cheese
- Salt and pepper, to taste
- Herbs like oregano, basil and parsley (optional)
- Preheat the oven to 425 degrees.
- Cut the spaghetti squash in half the long way, remove the strings and seeds and place face down in a glass baking dish filled with 3 tbsp. water.
- Bake the spaghetti squash for 45 minutes.
- Meanwhile, cook the onion in the extra virgin olive oil on medium low heat for 15 minutes until it caramelizes and turns brown, about 15 minutes. Add the garlic and cook for another 5 minutes. Set aside.
- When the spaghetti squash has finished cooking, let it cool off then take a fork and remove the flesh. This will cause the flesh to turn into "spaghetti" like strands. Transfer the cooked squash to a bowl and season with salt and pepper.
- Use an 11 x 7 glass baking dish (or another small size) to prepare the casserole. First, add a layer of spaghetti squash. Next, add the onion/garlic mixture, then the tomato sauce, then the cheese. Repeat twice, topping with mozzarella cheese and herbs.
- Bake for 30 minutes, until the cheese begins to bubble.
- Serve hot and enjoy!