This gives everyone a little of what they want. The kids get their cheese and pasta fix, the adults get a little lighter version of a lasagna, and any gluten free eaters have a hearty main dish. When the kids were little this actually could pass as noodles, wink wink, but they have gotten more savvy over the years. Substituting the squash for the pasta lightens up the dish and also provides a nice sweetness.
Spaghetti Squash Casserole
3 spaghetti squashes, cut in half with the seeds removed
2-3 cups tomato sauce or Bolognese sauce depending on preference
1 cup ricotta cheese
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon pepper
1 cup mozzarella cheese, shredded
1 tablespoon fresh basil, chopped
½ cup grated parmesan cheese
2 tablespoons olive oil plus 2 tablespoons more for tossing
Preheat oven to 400. Using 2 tablespoons olive oil, rub cut side of squash and place face down on a baking sheet. Bake until squash are tender and easily pierced with a fork, about 30 minutes. Let cool and then using a fork, scrape flesh from skin. When all the squash resembles noodles, toss with remaining olive oil and set aside.
Drop oven temperature to 350. In a small bowl mix ricotta, salt, pepper and nutmeg. In your casserole, place a few ladles of sauce, then scatter about half of the squash. On top of squash, spread most of the ricotta leaving a few tablespoons to drop on the top, and half of the remaining sauce. Scatter half of the mozzarella then the remaining squash. Add the remaining sauce, mozzarella, and scatter over the top the parmesan, basil, and the rest of the ricotta.
Place in oven and cook until cheese and sauce is bubbly, about 30 minutes. If the top is browning too quickly, loosely place tin foil over the top and continue cooking. When cooked, remove from oven and let sit for 5 minutes before serving.
Makes one 11 x 13inch casserole