Spaghetti Squash Casserole

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← casseroles
From the kitchen of: Alicia Wingren
Inspired by this recipe 1 medium spaghetti squash (approx. 2-3lbs) cooked in the microwave following these steps 2.5 TBSP minced garlic
butter and olive oil for sauteing
4 oz mushrooms
1/4 c half and half
2 TBSP cream cheese
1/2 cup freshly grated Parmesan cheese plus extra for topping
salt and pepper to taste
grated or sliced mozzarella for topping to taste

Preheat oven to 350° F.

In a medium pot or skillet, bring butter and olive oil to medium-high heat and sauté garlic until fragrant. Next add the mushrooms and cook until they are showing signs of browning. Add your half and half, cream cheese, and Parmesan cheese and stir well. Season with salt and pepper to taste and remove from heat.

Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired. Bake at 350 degrees F for around 20 minutes or until hot and bubbly. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it's HOT!