Spaghetti Squash Lasagna Casserole

Spaghetti squash is an easy and healthy substitute for pasta. I usually use in-season zucchini cut julienne style, but spaghetti squash is really delicious. Simply stab the squash a few times, place it in a pan of water, and pop it into the oven for about 45 minutes to an hour at 350 degrees. If you don't stab it, it could explode in the oven. Spaghetti squash is very hard to cut through when raw, so this makes it workable.

Other methods of cooking spaghetti squash.

After the squash has softened, take it out of the oven and slice it in half length wise(not like the wiki picture). Use a fork to pull out the seeds, then rake across the inside to pull out the squash which resembles thin noodles.

Layer your greased casserole dish with squash, shredded cheese, and tomato sauce. Cook in oven at 350 degree for about 30 minutes.

I had some pictures of this process, but my camera failed to save them. I'll take some more pictures the next time I make this dish. All I've got is partially consumed casserole picture. Other images are from Wikipedia.

My tomato sauce was mostly homemade. I sliced up some garden tomatoes and used a large can of tomato paste, seasoned salt, dried garden herbs(added toward the end), garlic, chopped onion, and black strap molasses, cooking it all down in a covered iron pan. To thicken and add some protein, I added some Bob's Redmill TVP at the very end.