Even though it still felt like summer way into fall, fall is here & winter is approaching! That means its time to get in as much cooking with all of that great fall squash! One of my favorite fall gourds to cook with is spaghetti squash. It’s a great way to lighten up your meal after all of that yummy Thanksgiving food! Last year I did “spaghetti” and meatballs with spaghetti squash. This time I thought it would be fun to do a dish & leave it in the shell! Spaghetti Squash Casserole with quinoa gives you tons of good for you eats in a fun bowl!
To make Spaghetti Squash Casserole, start by cooking your squash. Cut your squash in half. Then brush it with olive oil, salt, & pepper.
Bake at 400 degrees for 30-45 minutes. The size of your squash will determine how long it takes to cook. You know its done when you can slide a fork into the flesh easily. Even if your squash is large & you think it will take longer to cook, check in on the squash after 30 minutes. You want your “spaghetti” to still have a little bit of firmness so that you get get the noodle look. If it over cooks then you will have a yummy pile of mush instead!
The next step is to cook ground beef, quinoa, & onions on the stove top. When the squash is done, scrape the insides to create spaghetti strings. Then add in the ground beef and quinoa mixture. Top with a generous amount of Parmesan & pop it back into the oven just long enough for it to get all gooey. Bring it out and garnish with cilantro.
When I cut my squash in half, I used one half for Spaghetti Squash Casserole and one half for Rainbow Chard with Spaghetti Squash that I will share next week! That way I got double the variety!
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