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Ingredients
- 1 large spaghetti squash
- 1 lb. Mozzarella cheese, sliced
- 1 small jar your favorite spaghetti sauce
- 1/2 c. grated Parmesan cheese
Method
- Preheat oven to 350°.
- Place whole squash in a large pot with enough water to cover.
- Bring to a boil; simmer, covered, for 30 minutes or until skin is tender.
- Remove from water; cool.
- When cool enough to handle, cut in two and scrape out inside, discarding seeds and stringy center part.
- Butter casserole dish. Layer squash, Mozzarella and sauce, repeating layers.
- Top with Parmesan.
- Leftover squash may be served with butter and Parmesan at another meal.
- Freezes well.
- Serve both dishes hot.
