This tastes just like your eating pasta
|Prep time||20 to 30 min not including cooking time|
|Cooking time||30 minutes|
|Servings||4 to 6 people|
2 spaghetti squash cut in half lengthwise
1 eggplant peeled and medium chopped
1 large onion chopped
2 cloves of garlic chopped
1 cup chopped mushrooms
1 jar of spaghetti sauce
2 tablespoon white rice flour
salt and pepper
1 1/2 cups chicken broth
1 1/2 cups medium cheddar cheese grated
2 tablespoon butter
2 tablespoon olive oil
Heat oven to 350
Cut squash in half. Spray cookie sheet with oil. Put squash on cookie sheet faced down.
Bake for 30 to 40 minutes until the flesh is soft.
When the squash is done cooking use a towel or a pot holder to hold the squash. Then start pulling the inside flesh away from the skin of the squash with a fork. Do this gently. Set them in a large bowl for later.
Saute the onion and garlic in the 2 to 4 tablespoons of olive oil until soft. Add the eggplant and mushrooms. Saute for a few minutes. Then add the butter. When the butter has melted add the white rice flour. Add the the sauce to the mixture. Slowly add the broth to thin out the sauce. Add salt and pepper to taste. Heat all the way through then turn off heat.
In a shallow casserole dish spray with oil. Then ladle some of the sauce first. Then add some of the squash,more sauce, cheese and repeat ending with sauce at come cheese on top.
Bake for about 20 to 30 minutes until cheese is melted.
|Diet Choices||gluten free|
|Tags||main dish squash|