Spaghetti Squash No Dish Casserole

I got this wonderful recipe from a friend years ago and it is fabulous. 

A great dish to for your spaghetti squash and guests! 

Preparing the Squash 

Cut spaghetti squash in half; remove and discard the seeds.

Place the spaghetti squash halves (filled with a quarter inch of water in each) on a baking pan in a preheated (350 Degrees F) oven and bake for 40 minutes till tender.

Scoop out the insides of the squash (after it cools) using a fork and shredding lightly.  Leave some on the bottom for support.  Make sure you save the shell to fill with the mixture as this is your baking dish.

Ingredients for the Casserole

1 Cup cooked rice  
4 garlic minced cloves
Assortment of diced peppers
1 diced onion
oil for cooking vegetables

We added some other vegetables that were in the fridge ie rapini, broccoli, corn etc.




Sauté 4 cloves of garlic, one onion,
and vegetables.

Add the cooked rice to the pan, and then the squash.

Add fresh or dried herbs, salt and pepper to taste.

Mix thoroughly.

Add the mixture to the squash shell.

Grate cheese -cheddar and parmesan and place on top of squash dish.  Be generous.

Bake in preheated oven at 325 degrees F for approximately 30 minutes till cheese is golden brown and melted.

Stir Fry Squash & Brussel Sprout and Onion

My mom shocked me when she said my sister had this for Easter!  My sister has never liked brussel sprouts or squash in her life and she loves this interesting combo. This recipe is from my niece.

2 cups peeled butternut squash cut into 1 inch cubes
3 Tlb olive oil
salt and pepper
6 sage leaves
2 cups diced red onion
2 garlic cloves slice
4 ounces of brussel sprouts
1/2 asian chili sauce

Preheat oven to 425 degrees. Toss squash with olive oil, add salt and pepper and the sage leaves whole. Roast till tender (10 to 15 minutes) turning once.

Heat remaining oil in skillet on medium heat. Saute onion till golden brown.  Add garlic and sprouts halfed and cook till tender.  Add squash, chill sauce and one crumbled sage leaf.  Cover and cook 5 more minutes till sprouts are tender.  Season with salt and pepper and serve with crumbled sage leaves on top.