Spaghetti squash casserole

In this area of the world squashes abound come fall. Unfortunately most are grown for decorative purposes, and have been cultivated to be fibrous and low in nutrients. However, there are still many amazing varieties available for eating. On one of my evening walks I spotted a basket with free squash along the sidewalk. I picked a spaghetti squash and brought it home for the challenge. Can I make this edible and maybe even enjoyable by the rest of the family? Well, this recipe was an unquestionable success. Everyone requested that I make it again. Thankfully I saved the seeds, and maybe next fall I will have my own spaghetti squash in the garden!

Ingredients

1 large spaghetti squash

15 oz can diced tomatoes

1 onion

3 cloves garlic

1 cup soy curls

2 tsp fennel seeds

2 tbsp tomato paste

1 tbsp Italian seasoning

2 tsp oregano

6 oz mixed Italian cheese blend

2 tbsp olive oil

Preparation

Cut the spaghetti squash in half and remove seeds. Preheat oven to 400F.

Flip squash cut-side-down onto baking trays. Poke with fork in a few places. Bake for 40-50 minutes, until it can be easily pierced with a fork.

Remove from oven and scrape out the inside strands.

While the squash is cooking, rehydrate the soy curls in hot broth, mince the onion and sautee on olive oil. Add the crushed garlic and the spices. Cook for a minute.

Add the diced tomatoes with juice and the tomato paste. Simmer into a thick sauce. Season with salt and fold in the squash strands.

Pat mixture into a 9-by-11-inch glass pan. Top with shredded cheese and bake at 400F for 20 minutes. Brown cheese under broiler at the end.

Serve with crusty garlic bread!