You know how, when you google things, google always has suggestions for you? Sometimes it’s really fun, especially when you’re looking for some sort of recipe but you don’t really know what. That’s sort of what happened when I googled “spaghetti squash recipe.” I mean, I still have 1/2 (well, now 1/4) of the thing left – might as well try something new!
When spaghetti squash casserole showed up as a “you might have meant,” I hopped on that train, and found this recipe. After a few tweaks here and there, I came up with the following. The intention was for it to be a one-time meal…but by the time I was done I realized there was no way in hay I was going to eat it all in one sitting! I tend to do that…
Spaghetti Squash Casserole
- 1/4 of a large spaghetti squash, cooked
To prepare your spaghetti squash, simply microwave it on high for ten minutes in a microwave-safe dish. Fill the dish with enough water to come up about 1/2″ along the sides of the squash. The squash should be face down. Allow it to cool, and then pull the strands apart with a fork.
- olive oil – to coat bottom of your pan
- 2 cloves garlic, mashed
- 1/4 of a medium yellow onion, diced
- 1 medium tomato, chopped
- 1 large portabella cap, chopped
- 2 cups baby spinach
- 1 t. fresh oregano, chopped
- 2-3 medium basil leaves, chopped
- 1 t. fresh parsley
- salt and pepper, to taste
Heat the olive oil in a nonstick pan. Add in all your veggies except for the spinach and the herbs.
Once the onions are beginning to turn translucent, add in the herbs and spinach. When the spinach is cooked down, shut off the heat and let sit while you prepare the next step.
- 1 T. milled flax
- 3 T. almond milk
Combine and set aside.
- 1/3 c. (heaping) garbanzo beans
- 1 small slice bread, toasted
- 2 T. fresh chives
- 1 T. parmesan cheese
Whirl in a blender until you get the consistency of breadcrumbs.
The final step:
Combine everything except the breadcrumbs in with the veggies and combine. Stir in a scant 1/4 c. grated smoked mozzarella**.
And pour everything in a casserole dish. Top with the breadcrumby mixture.
**I specififed smoked mozzarella because it’s what I used – all I had on hand. Since it has such a noticeable flavor, I figured I would specify smoked. It actually adds a lovely flavor – but obviously you can use any sort of cheese/mozzarella!
So. What else have I been up to in the past 48 hours?
throwing hay (yesterday morning before work, no less. for some reason, my right thigh is really sore/tight from this. more than my arms, shoulders, back, anything…?
really good breakfasts (all vanity aside, though – i’m always up to that!)
naughty ponies (yeah, go figure – after yesterday’s love story he decides to be a butt head again! and i’m a little worried he’s got something wrong with his eye! having a paranoid momma attack. in all actuality he wasn’t atrocious, just had a little temper tantrum towards the end when i wanted him to canter right lead. thinking i’ll be having the vet out about his eye, though…)
I know this is a FOOD blog, but why is my mare BAGGED?!?!
yeah, so…not sure if my mom and i should be expecting a surprise one of these mornings. once again, the vet will be out about this, too. i know some mares bag up due to clover, but she has had none. )
relaxing ponies (i took Mel on a nice little ride this afternoon. it was nice to sit on a horse that probably wouldn’t do anything if you had a cougar drop on you – which is as reassuring as it is disgruntling)
really fantastic snacks
and now i have lots of blogs to read – so if you’ll excuse me, i need to go visit you 😛