What I did with a Spaghetti Squash!

My Urban Kitchen

I bought a spaghetti squash.  Not sure how much it weighed?   But think it must have been a bit over  a kilo.  It sat in a basket in my kitchen for close to 2 weeks.  Tonight I finally used it.

It has been years since I last cooked a spaghetti squash and have to say that is because what I made the first time was a disaster.  Now, tonight, and years later. I have had success!  It made an amazing and interesting meal.  I turned it into a casserole.  I am not sure  what to call it.  Here it is with a tentative title:

Babette’s Spaghetti Squash Casserole

1 large Spaghetti Squash

3 zucchini cut into strips

1 red pepper

9 tomatoes

1 large onion

4 garlic cloves

1/2 package (or more) frozen Italian herbs (here in Austria, I used Hofer’s frozen Italian herbs)

Chili pepper flakes

Fennel seed

Salt and freshly ground black pepper to taste.

Olive oil

1  150 g container of Crème fraîche with herbs (Hofer)

Approximately 200 g freshly grated parmesan cheese


Cut the spaghetti squash in half, scoop out the seeds, place the halves face down in a ceramic baking dish. Bake at 200 C.  for approximately 45 minutes to an hour. Do not add water.

While the squash is roasting in the oven, roast the zucchini cut into strips in a teflon pan.  Set aside.

Next, chop the red pepper and roast it.  Add the pepper to the zucchini.

Now, chop the onion and the garlic and roast in a pan. Set aside.

Chop the tomatoes, add the frozen Italian herbs and pour into a stainless steel pan.  Add the onions and garlic as the tomatoes cook, along with the  chili flakes, fennel seed, salt, and freshly ground black pepper.  Let the tomatoes cook down until they thicken into a sauce.

If the spaghetti squash is done, remove it from the oven and scrape the insides directly into the dish you roasted it in with a large spoon.  Throw the skin away.  Spread the stringy squash around the bottom of the pan.

Layer the  zucchini and red pepper on top of the squash.

Stir the entire container of Crème fraîche fresh into the tomatoes.  Then pour this sauce over the top of the zucchini & red pepper.  Cover the top of the casserole with the parmesan and bake in the oven until the cheese has melted and the rest is completely heated through.

Serves 4

Serve with a baguette or garlic bread.

From the way the leftovers look, I think it will probably taste even better tomorrow.


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