Spaghetti Squash Casserole

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So many of you Eaters “liked” and commented on the spaghetti squash casserole recipe I posted on Instagram and Facebook, that I had to include it as a blog post, so we can all reference it easily next time we need it. The recipe was written on the BellsBestBerries Blog post because they are the pesticide free CSA, who grew the spaghetti squash.

Here are my tips on this: it was actually better the second day, so don’t be afraid of cooking it early and then reheating it. I cooked it with aluminum foil on top, but I do not think I will next time. Some of the water from the squash probably needed to evaporate during cooking and that process may be easier if the wrap is left off. Also, I like my cheesy casserole dishes to be a bit crunchy on the edges, so removing tin foil might help that to happen. Just keep an eye on it while cooking if you don’t use the foil.  I used 1 small to med squash to fill a 9×13 pan with plenty of squash for all 4 of my family members to eat, as the main course of a meal. It would be fine to cook the squash the night before, so the “noodles” are prepped and ready to go when you want to bake this. Go to this site to get the recipe, but leave comments or questions here on this OE post, and I will try to help.

As always, use as many organic or pesticide free ingredients as possible!

Encouraging Health,

Organic Eater

One thought on “Spaghetti Squash Casserole

  1. Pingback: Butternut Squash Soup and Concept Cooking | Organic Eater

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