Spaghetti Squash Bake

The season for spaghetti squash is coming to a close, which makes me sad. It's such a wonderful vegetable to work with.  It looks just like pasta, only without all the calories, and is good for you, which is a big bonus in my book.  

The only downside, is that thick skin which takes some severe pounding on to make it cut in half.  I'd take pictures of me trying to cut it, but that'd just make me depressed lol.  In the end, I had to have my Dad cut the thing in half.  He Brawn, Me Cheffy ;)

This dish is a cross between spaghetti and lasagna.  It's sooo good.  

Spaghetti Squash Bake

Ingredients:

• 1 medium spaghetti squash, seeded, and cooked
• 2 cups spaghetti sauce (I used traditional)
• 1 cup part skim ricotta
• 8 tsp. Parmesan cheese
• 3/4 cup part-skim shredded mozzarella
• 1 medium onion, chopped
• 1 can chopped olives (4.25 oz)
• 1 Tbsp. olive oil

Instructions:

• Okay, first, get that squash cut in half and take the seeds out.  Next, lie them face down in a baking dish and put about 1 inch water in the bottom.  Then, put them in the microwave for 20 minutes.  
• While the squash is cooking, chop up the onion and put it in a skillet on medium heat with 1 Tbsp olive oil.  After it starts to soften, put in the chopped olives and keep cooking until the onions have caramelized.  When it's done, put in a small bowl and set aside.
• Preheat oven to 375F.
• Take a 9x13 glass dish, and spray with nonstick.  Next, pour 1/2 of the spaghetti sauce into the dish and spread it around. 
• Take the cooked spaghetti squash, (it'll fork out of the shell easily when it's fully cooked) , and evenly distribute it in the dish on top of the sauce.
• Place dobs of ricotta cheese on top of the squash and spread evenly.  
• Take half of the onion/olive mixture and put on top of the ricotta.
• Put 4 tsp of Parmesan cheese on top of the onion/olive mixture
• Spread the last of the spaghetti sauce across as the next layer, topping with remainder of the onion/olive mixture, Parmesan, and finally the mozzarella cheese.
• Cover and bake about 45 minutes, or until the cheese is melted and the edges begin to bubble.
• Uncover and cook 5 more minutes.

The flavors on this dish are absolute yum!  I'm definitely going to try this one more time before the season ends.

This recipe was adapted from one found on skinnytaste.com