A delightful and healthy casserole featuring spaghetti squash and a medley of vegetables, topped with gooey cheese.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture for the casserole.
Cut the spaghetti squash in half lengthwise and remove the seeds.
Use a sturdy knife and a spoon to scoop out the seeds easily.
Place the squash halves cut-side down in a baking dish with an inch of water. Cover with foil and bake for 45 minutes, or until tender.
Adding water to the dish helps steam the squash, making it easier to shred.
While the squash bakes, peel and chop the carrots, celery, onion, and bell pepper.
Uniformly sized pieces ensure even cooking.
Heat olive oil in a skillet over medium heat. Add the onion and carrot, and sauté for 5 minutes.
Stir frequently to prevent sticking and promote even cooking.
Add the celery, bell pepper, red pepper flakes, and a pinch of salt. Cook for another 10 minutes, stirring occasionally.
Adjust the seasoning to your taste preference.
Stir in the crushed tomatoes, basil, oregano, allspice, and minced garlic. Simmer uncovered for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Once the squash is tender, let it cool slightly. Use a fork to scrape out the flesh into strands.
Hold the squash with a towel to avoid burning your hands.
Mix the squash strands with the vegetable mixture. Layer half of this mixture in a baking dish, top with half the cheeses, then repeat the layers.
Layering ensures even distribution of flavors and textures.
Bake the casserole uncovered for 30 minutes, or until the cheese is bubbly and golden.
Letting the cheese brown slightly adds a delicious crust.
Allow the casserole to cool for 15 minutes before serving.
Cooling helps the layers set, making it easier to serve.
Serve warm and enjoy your delicious Cheesy Spaghetti Squash Bake!
Pair with a fresh salad for a complete meal.
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