Phenomenal Phoods

Spaghetti Squash Casserole

Ingredients:

• 1 large spaghetti squash
• Olive oil
• 1 clove garlic, smashed
• Salt and pepper, to taste
• 2 cups your favorite chunky tomato sauce*
• 1 tablespoon dried Italian seasoning
• 2 teaspoons red pepper flakes
• 1/4 cup Basil pesto
• 1 cup ricotta cheese
• 1 cup shredded parmesan cheese, divided
• 1/2 cup shredded provolone cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup melted, salted butter
• 1 teaspoon garlic salt
• 1 cup breadcrumbs of any kind
• Fresh basil, for serving

Instructions:

1. Preheat oven to 425 degrees F. and line a baking sheet with parchment paper or foil.
2. Microwave the spaghetti squash for 2 minutes. Let it cool for a few minutes before slicing in half and scooping out the seeds.
3. Place the spaghetti squash halves, cut side up, on the prepared baking sheet. Rub the smashed garlic all over each half. Drizzle with olive oil and sprinkle generously with salt and pepper. Roast at 425 for 35-40 minutes until tender when pierced with a fork. It should scrape out of the skin easily.
4. Let the squash cool for 5 minutes before using a fork to scrape the squash out of the skin into a large bowl. Add the tomato sauce, Italian seasoning, red pepper flakes, basil pesto, ricotta cheese, 1/2 cup of the parmesan cheese, the provolone and the mozzarella cheese and stir to combine well. Season with salt and pepper to taste.
5. Transfer the mixture to a greased, 9x12 casserole dish (I used an oval dish of about the same size).
6. Make the topping by stirring together the remaining 1/2 cup of parmesan cheese, breadcrumbs, melted butter and garlic salt. Sprinkle evenly overtop of the casserole, making sure the whole thing is covered.
7. Return the casserole to the oven and cook for 20 minutes. If the breadcrumbs are looking too brown, cover lightly with a piece of foil.