Chef's Quick Tip: Spaghetti squash casserole

This week, cooking instructor Nina Fattahi from Super Delicious with Nina, shows Tina Redwine how to make Spaghetti squash casserole.

News 12 Staff

Nov 20, 2020, 3:45 PM

Updated 1,302 days ago

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This week, cooking instructor Nina Fattahi from Super Delicious with Nina, shows Tina Redwine how to make Spaghetti squash casserole.
Spaghetti squash casserole
Ingredients: 
spaghetti squash
8 oz sausage
1/2 cup finely chopping onions
1/2 cup of chopped celery 
1/2 cup of dried cranberries
1/2 cup of sliced almonds
2 Tbsp of chopped fresh sage
2 Tbsp of chopped fresh parsley
2 Tbsp of chopped fresh thyme
1 Tbsp of chopped fresh rosemary
salt to taste
Method:
Cut a whole spaghetti squash the long way, scoop out the seeds, rub olive oil and salt on the interior, lay flat on a baking dish and roast in the oven at 425 degrees for 45 min until the flesh is soft. Once it has cooled down, take a fork and gently scoop out the interior and put it in a large bowl. 
Over medium heat saute onions with olive oil until translucent. Once cooked, add sausage meat and break apart while cooking. While cooking, add celery and mix until they are softened. Add dried cranberries, sliced almonds, fresh herbs, salt. Mix and add to the bowl of spaghetti squash. Mix and scoop it into the skin of the spaghetti squash and put it back in the oven to bake for 30 min at 350 degrees.


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