Spaghetti Squash Casserole

This casserole turned out not only to be very colorful, but a light and delicious dish.  I love spaghetti squash for its texture and taste.  I actually prefer it to regular pasta.  It is great with vegetables or a simple marinara sauce.


1 spaghetti squash
1 8 oz container sliced mushrooms
1 8 oz container shitake mushrooms
½ red onion, diced
1 orange pepper, diced
2 crowns broccoli, cut in small florets
2 large cloves garlic, minced
1 T. fresh parsley
¼ t. dried sage
½ cup white wine
Zest from one lemon
Juice from one lemon
1 tomato, diced
½ t. dried basil
1 t. salt
½ t. pepper
1/3 cup toasted pecans


Preheat oven to 400 degrees.  Slice spaghetti squash lengthwise in half.  Discard the seeds and clean out center of squash.  Place the squash in a large baking dish cut side down.  Add about ½” water to pan and cover with foil.  Bake 45 minutes to 1 hour until squash is done.

While the squash is baking, place pecans in a large skillet and toast them on medium high for about 4 to 5 minutes.  Remove immediately from the pan and place in a small dish.  Keep for garnish on top of dish.

In the same skillet cook the onion, pepper and mushrooms with ½ cup water for about 4 to 5 minutes.  Add broccoli, parsley, sage, garlic and white wine.  Cook for a few minutes more until the broccoli starts to soften.  Next add ½ t. salt and the pepper.  Turn the vegetables to low or simmer until the squash is done.

In a small bowl mix the tomato and basil together.  Keep for garnish.

When the squash is done, scrape out the strands of the spaghetti squash and add to the vegetables.  Mix well and add lemon zest and juice.  Taste and adjust seasonings if you want more salt, pepper or garlic add more at this time.

Dish the squash casserole on plate and top off with tomato and pecan garnish.  Serve and enjoy!