Friday, April 16, 2010

Hojo Spaghetti Squash Casserole

I got the idea for this recipe from a friend at Dr. Fuhrman's membership website.  
Her name is Holly and she inspires me and so does another member over there; Susan.  They both come up with new recipes all the time.  

Holly made a delicious pesto spaghetti squash recipe that I absolutely loved.  Dh didn't like it so much so I decided to try something he might like.  I can't lose with something spicy so here's my attempt at making something tasty and nutrition for my Dh.  :) 

You can find Holly's recipe on my blog.

Hojo Spaghetti Squash Casserole
1 large spaghetti squash
6 garlic cloves, minced
2 15 oz cans diced tomatoes low or no sodium
1 16 oz can of tomato sauce
4 teaspoons crushed red chili flakes or to taste
2 teaspoons italian seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon Braggs liquid aminos
1 jar pimentos
1/2 cup unsweetened dried coconut
1 cup nutritional yeast
1 cup frozen peas thawed
2 cups cooked red lentils
1/2 cup slivered almonds

Preheat oven to 375.  Prick the squash really well so it won't blow up in the oven.  Bake for one hour in a shallow baking dish.  Allow to cool

While the squash is baking, water saute the minced garlic for a few minutes in a large sauce pan.  Add the canned tomatoes, tomato sauce, red chili flakes, italian seasoning, onion and garlic powder and the braggs liquid aminos.

Allow to simmer on low for twenty minutes.  Turn off heat.  Add pimentos, coconut and nutritional yeast when it's time to top the spaghetti squash.

When it's cool enough to handle, slice in half lengthwise.  Remove seeds and fibrous strings and throw away. 

Take a fork and pull the squash by forking the edge and bringing it toward the center all around.  You'll have beautiful spaghetti strands.

Place the spaghetti squash into a 7x11 rectangular glass baking dish.the baking dishspreading it evenly.

Next add the red lentils spreading them evenly over the squash and then the thawed peas.

If you haven't yet, add the pimentos, coconut and nutritional yeast to the tomato mixture.  Pour the sauce on top and spread evenly.  Add the almonds and bake at 350 for 35 minutes.  I served this with a spinach salad.

1 comment:

Amateur Cook said...

Such a delicious dish! I'm certainly looking forward for us to trying it. ⊙‿⊙