Recipe Corner

 

 

Spaghetti Squash Casserole with Mushroom Bolognese

Mushroom Bolognese Sauce
2 Tbsp olive oil
½ large onion, finely chopped
8 ounces baby bella mushrooms,
quartered
5 cloves garlic, minced
1 tsp dried rosemary
2 tsp dried oregano
2 tsp paprika
½ tsp red pepper flakes, optional
1 tsp salt
1 28-ounce can crushed tomatoes,
undrained
2 Tbsp fresh basil, chopped

Spaghetti Squash Casserole
1 large spaghetti squash, roasted
1 ½ cups mozzarella cheese, grated
¼ cup Parmesan cheese, grated
1/3 cup ricotta cheese

Roast the spaghetti squash and shred; drain as much liquid out of it as possible. In a large saute pan, heat the olive oil and add chopped onion; cook until softened, about 8 minutes. Add mushrooms and garlic, cook about 3 to 5 minutes. Add garlic, rosemary, oregano, paprika, red pepper flakes, and salt and cook another 2 minutes. Add the crushed tomatoes and bring to a boil. Reduce heat to simmer, cover, and cook 30 minutes. Preheat oven to 400 degrees and lightly oil a 9-inch casserole dish. Transfer the cooked spaghetti squash to the prepared dish and sprinkle with salt. Pour the sauce over the spaghetti squash, then top with the cheeses. Bake for 30 to 45 minutes, until cheese is golden brown and sauce is bubbling. Allow casserole to sit 30 minutes before serving.

This month’s recipes will all feature my favorite vegetable, spaghetti squash. My son and I attempt growing some every year. This year we only managed to get two off our plants. So anyone that had a bumper crop of them this year, feel free to drop a few off for me here at the office. I try to convince all my friends to grow them as well, hoping they’ll have extra. This year I even talked Roger Thorne into planting them. He tried to give me the “I can’t find seeds due to this pandemic” excuse, so I mailed him some. He was successful and grew some great ones, or so he tells me anyway; I haven’t seen any. He couldn’t wait for August recipes to come out so he would know what to do with his harvest, so he got a sneak peek. He tried this recipe first and said it is definitely a winner. It’s a little time consuming, but worth it. And for those wanting to simplify this recipe, you can absolutely use a jarred sauce instead.

-Jenna Wood