Spaghetti Squash Casserole

Spaghetti squash is full of vitamins and minerals, especially carotenes – so it’s a good alternative to pasta. This vegetarian casserole adapted from Dr. Andrew Weil is low in calories and fat, and very satisfying as a main dish.

1 spaghetti squash

2 large carrots, diced

2 stalks celery, diced
1 large yellow onion, diced
1 cup chopped veggies (peppers, broccoli, zucchini, mushrooms)
2 tablespoons extra-virgin olive oil
1 large can (28 ounces) crushed tomatoes

1 cup finely chopped greens (kale, collards or chard)

Red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of ground allspice
3 cloves garlic
11/2 cups grated cheese

Cut squash lengthwise and place the halves skin-side down in a baking dish with an inch of water. Cover the dish with foil and bake at 350º F for about 45 minutes, or until tender.

While squash is cooking, prepare other vegetables. Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.

Add tomatoes, greens, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the cheese.

Remove squash from oven and allow to cool until you can handle it. Using a spoon, scoop out seeds and then using a fork remove squash meal. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheese, the rest of the squash mixture, and then the rest of the cheese.
Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.