Spaghetti Squash Casserole
- 1 large spaghetti squash
- 1 large onion, minced
- 5-6 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 tablespoon olive oil
- 1 plantain, sliced
- 1 28 oz. can diced tomatoes
- 1 16 oz. can crushed tomatoes
- 1 cup cooked cracked wheat, bulgur wheat, or couscous (have fun and experiment)
- basil, oregano, cayenne, and parsley
- whatever seasonings that strike you at the moment - that's what I used last time, and it was great!
Split the squash in half and cook upside-down in water for about 20-30 minutes. until tender. Pour 2 cups hot water over grains of choice and let sit cover for approximately 15 minutes.
Meanwhile, sauté the onion, garlic, mushrooms and plantains in the oil. If needed, add some water. Add cans of tomatoes and spices and let simmer for 15-20 minutes. Add drained grains and simmer another 5 minutes.
Pour the sauce over spaghetti squash on individual plates.
Preparation time: 20-30 minutes
Slice the potatoes (skins on if you prefer) thinly and boil until almost done. Drain and set aside.
Cook sausages according to specifications, and slice into chunks. Combine them with the baked beans in a casserole dish. Layer the potatoes on top, covering everything underneath. depending on your casserole dish, you may need more potato.
In a separate pan, heat the oil on medium heat, and fry the chopped onion until soft. Add 1/4 of the soymilk and once hot, whisk the flour in slowly. Then add the rest of the soymilk while stirring. Once gently bubbling, take the pan off the heat and add the remaining ingredients. Stir thoroughly, then pour the milky sauce over the potatoes and bake in a 220 degree centigrade (425 Fahrenheit) oven for 20-30 minutes, until brown and bubbly.
Kids love this one, but I'll confess, I'm 22 and make this for myself all the time!
Serves: 6 +
Preparation time: 30 minutes