Baked Spaghetti Squash Casserole

On the last week of summer I picked all my remaining tomatoes from our garden; a combination of heirlooms, cherry tomatoes and plum tomatoes and roasted them with garlic, onion and carrots from the farmers market. I figured I would make a soup out of them. I pureed the mixture with my favorite kitchen gadget and froze the mixture in an air tight container. Then, I saw a spaghetti squash at my local market which got me thinking about this casserole, which kicked the soup idea’s ass.

I love squashes and spend a lot of time in the fall and winter making soups, pasta dishes, pizzas, and various side dishes out of this vegetable.

Baked Spaghetti Squash in a roasted tomatoes and carrots sauce

Need:

Spaghetti Squash (small size)
3-5 carrots washed and chopped
5-9 tomatoes
4 cloves of garlic
one large onion
olive oil
S & P
fresh basil
Fresh grated parmesan (optional)

How:

Pre-heat oven to 375 cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake for 20-30 minutes or until it is easily pierced with a fork. Wash and chop tomatoes, carrots, onion and garlic tossed in olive oil and S & P and bake for 30 mins at 350 degrees, when roasted set aside and allow to cool down in large bowl. When veggies are cool puree them with a blender or immersion hand-held blender.

When squash is cool enough to handle, scoop out insides, separating the strands with a fork and into your bowl of pureed veggies. Toss and place in baking dish and bake for 25 minutes at 350. Top with chopped basil and fresh parmesan.