A guest post from our customer Gloria:
Cheesy Spaghetti Squash Casserole
1 medium spaghetti squash (Brewer’s Organics)
2 tbsp butter
1 small onion, sliced thinly (Brewer’s Organics)
1/2 cup ricotta cheese
1/2 cup mozzarella cheese
Cut spaghetti squash in half lengthwise and scrape out seeds.
Bake in microwave: Place in baking dish with about 1/4″ of water, covered with saran wrap and microwave for 10-12 minutes or until soft.
Bake in oven: Place on a cookie sheet (on a silicone sheet) and bake for 45 minutes or until soft.
Preheat the oven to 375*.
Saute the onions and butter over medium heat, until the onions start to caramelize. Add salt, pepper (and any other preferred seasonings) to taste.
Scrape out the squash with a fork and put in a medium sized mixing bowl. Mix in the onions, ricotta and 1/4 cup of mozzarella cheese. Butter a baking dish and add the mixture to it, topping with remaining mozzarella cheese.
You can change up the flavor by substituting different cheeses like a sharp cheddar but I tried this out along the lines of a more Italian, creamy flavor. You could also prepare this the night before and then just pop it in the oven to bake it.