Italian Spaghetti Squash and White Bean Casserole
This time of the year, when there is a chill in the air, warming comfort food is essential! I especially love dishes using squash, which is one of my favorites! This dish uses spaghetti squash to make a hearty and healthy meal! The sauce is flavorful, and I use the squash in place of where spaghetti would be in a spaghetti casserole. This is just the thing to make on a cool night! It reheats wonderfully too, so if you have leftovers you can enjoy it tomorrow!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 375F degrees, and oil a sheet pan. Brush the cut side of the squash with olive oil and place cut side down on the sheet pan. Bake until it is soft and tender, about 1 hour (it might take longer though if it is a little larger.
- While the squash is cooking, to make the sauce, add 2 tsp olive oil to a pot, and add the garlic. Cook over medium heat until the garlic is fragrant, about 1 minute. Then add the herbs, tomato sauce, and sea salt and lower to a simmer. Cook for about 15 minutes, stirring occasionally. Remove from heat.
- One squash has finished cooking, remove from the oven, and scoop the flesh into a bowl with a large spoon.
- Add the sauce and beans and mix together well.
- Spoon half the mixture into an oiled 4 quart baking dish, then top with half the mozzarella. Top with the remaining squash mixture then the rest of the mozzarella.
- Place in the oven and bake for about 25 minutes until bubbling.
- Let cool 10 minutes, and serve!
Rate this Recipe