I hope everyone is familiar with this wonderful “winter squash.” Once again, I made this easier by baking the spaghetti squash over the weekend and then storing until I was ready to make this dish. All of the other components come together quite quickly, and then, you simply slide the composed casserole into the oven and bake for about 30-45 minutes. This recipe is my variation of a Molly Katzen dish in one of her vegetarian cookbooks.

Casserole of spaghetti squash, onions, peppers, garlic, tomatoes, mushrooms, and black olives, with ricotta, mozzarella, and herbs, baked with a bread crumb-parmesan topping
Salad of baby lettuces and red wine vinaigrette
Housemade french baquette
Cookies and housemade vanilla ice cream

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