I was excited to cook spaghetti squash but I always dread cutting large squashes. I heard that cooking the squash in the microwave for a few minutes helps to soften it slightly, making it easier to cut. I tried that trick, and it may have helped, but I still struggled to cut it in half without losing any fingers in the process. There was some excess squash and tomato sauce which did not fit in the casserole dish, but the final product made a wonderful and very healthy dinner. Next time I’ll just use a larger baking dish, and maybe try to convince someone to cut the squash for me in exchange for a meal.
2 t olive oil
1 large onion, thinly sliced
1 c. sliced mushrooms
1 t minced garlic
2 (14.5 oz.) cans diced tomatoes in juice
1 T Italian seasoning
1 c. fat free ricotta cheese
3 T egg whites
1 c. fat free mozzarella cheese
Cut squash in half. Scoop out seeds and pulp, and place cut side down in glass baking dish. Bake at 350F for 40 minutes, or until tender when pierced with a fork. Cool, and scrape out strands with a fork.
Heat olive oil in a frying pan, and add onion, mushrooms, and garlic. Saute for 10 – 15 minutes, until onions begin to brown. Add tomatoes and Italian seasoning, and simmer uncovered for 20 minutes until slightly thickened.
Place approximately 4 c. of spaghetti squash in the bottom of a 2.5 quart casserole dish coated with cooking spray. Mix ricotta cheese and egg whites in a small bowl, and spread on top of squash. Pour the tomato mixture over this layer, and sprinkle mozzarella cheese on top. Bake at 375F for 20 minutes. Any remaining sauce can be poured on the individual servings.