Harvest Squash Casserole
A trio of colorful vegetables including spaghetti squash, carrots and zucchini, tossed with garlic, butter fresh herbs and parmesan cheese.
Servings: 12 servings
- 1 spaghetti squash, cooked (see above for cooking options)
- 3 large zucchini finely shredded, about 4 cups
- 3 large carrots finely shredded, about 3 cups
- 8 cloves garlic minced
- 1 bunch fresh thyme chopped
- 1 bunch fresh parsley chopped
- 1/4 cup fresh parmesan or pecorino romano cheese grated
- 3 Tablespoons olive oil
- 3 Tablespoons butter
- Kosher salt to taste
- white pepper to taste
Cooking Spaghetti Squash
To cook in the oven: Cut spaghetti squash in 1" slices and place on a baking sheet, or cook whole by placing in a baking dish and cover with foil, cook for about an 1 hour to 1 hour and 15 at 350*F. To cook in the microwave: Microwave: Cover halves with paper towel and place in a dish in an inch or so of water and cook on high for about 10 minutes. Flesh should easily fall away from sides in strands. Seeds can be scraped out before of after cooking.
Making the squash casserole
Heat olive oil and butter in a heavy skillet on medium heat. Add minced garlic and saute briefly.
Add shredded zucchini and carrots and saute a couple more minutes.
Next, add fresh herbs, salt and pepper, and saute another minute.
Toss cooked spaghetti squash with zucchini and carrots in a separate bowl or serving dish with cheese. Check seasoning.
Serves 12 as a side dish. It can be made a day ahead and reheated.
Serving: 1g | Calories: 109kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 90mg | Potassium: 303mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3262IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 1mg