A little something I took to work last week as a vegetarian (not vegan) recipe. The protein comes from the dairy and I loaded it with a mix of mushrooms. Like any casserole, it was creamy, but this was also deeply mushroomy with a little crunch from the buttered bread crumbs on top. Of course it would normally be a side dish but it's exaclty the kind of thing that lays gently on my stomach for the middle of the night lunches and makes a wonderful entree on its own.
Colleen, I thought of you when I made this: no rind to peel or not peel!
Spaghetti Squash Casserole
Recipe by Glenna Anderson Muse
1 spaghetti squash
4 oz light cream cheese
1/3 cup milk
12 oz Mushrooms, cleaned and diced
1 medium onion, diced
1/2 tsp Cavender's or other Greek seasoning
Salt and Pepper to taste
1 cup shredded Cheese (I used a 5 cheese Italian mix)
1/2 cup bread crumbs
2 tbsp melted butter
1. In stock pot, cover spaghetti squash with water and boil for 15 minutes or until skin will dent in when touched with medium pressure. Drain and set aside to cool.
2. When cool, split squash, removed seeds, and shred the squash with a fork. Put in to large mixing bowl.
3. To squash, add rest of ingredients (EXCEPT bread crumbs and butter) and mix thorughly. Pour into a greased 8"x 8" baking dish. Mix bread crumbs and melated butter together and sprinkle over top.
4) Bake at 350 degrees for 30-40 minutes or until casserole is bubbly and bread crumbs are browned.