Spaghetti Squash & Zucchini Casserole
1 spaghetti squash (I used 1/2 a 3 1/3 pound squash), halved lengthwise
1 medium zucchini, grated
1 cup tomato sauce or 1 (6 ounce) can tomato paste + 2 ounces water
serrano chili sauce, to taste, optional
1 teaspoon dried or finely cut fresh basil
1 teaspoon dried crushed oregano
1 teaspoon garlic powder or 2 cloves, finely chopped
1/4 teaspoon fresh ground black pepper and salt
nutritional yeast, to taste
1. Preheat oven to 350 degrees F. Carefully scrape out seeds of spaghetti squash, but do not cut into the body of the squash. Place 1/2 the squash cut side down in a pot with 2" water; cover and boil for 20 minutes.
2. For microwave, place 1/2 squash in a dish with 1/4 cup water, cover with plastic wrap and cook at high for 7 minutes.
3. Squash is 1/2 cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left. Place shells in casserole dish. In a large bowl, add spaghetti squash, tomato sauce, zucchini, hot sauce, and spices.
4. Mix well and spoon into squash shell, top with nutritional yeast, a little more garlic powder, and bake for 20 minutes, or until done.
I served it with brown rice and fresh French Bread. It would be an ideal filling for a pita pocket or tortilla.
What to do with the other half of the squash? Stick it in the refrigerator for a few days, then prepare it as shown above, except microwave for 10 minutes or boil for 30, and then scrape it out and serve topped with your favorite spaghetti sauce.