Spaghetti Squash Casserole

I was given a spaghetti squash and wanted to do something different than topping it wth a tomato based sauce. I chose to make it with some of the elements from one of Sage's favorite-ever casseroles (that we rarely have anymore since its not so healthy.)

Despite the fact this side dish is mostly made up of vegetables, I wouldn't consider it that healthy either, due to all of the cheeses. To make matters worse, I had to use Beckett's whole milk, since we were out of ours, and my cheese was not 2% like I would've perferred. I would suggest using reduced fat products to lighten this up.

I decided since the oven would be on for 45 minutes to cook the squash, that I would roast the broccoli at the same time, although you could steam it instead. This just seemed easier and more energy efficent. I thought about including chicken in this, but instead we had it on the side, in the form of oven baked panko ranch tenders, which were pretty unremarkable and not blog-worthy. The casserole was filling and tasty, but I do think it needs some more seasonings. I probably wouldn't go out and buy the ingredients just to make this one, but if I had all the stuff already, I'd make it again.

1 small to medium spaghetti squash

1 head of broccoli, cut into florets

olive oil

sea salt and fresh ground pepper

1 8 oz. pkg of sliced button mushrooms

1 garlic clove, minced

1/2 onion, finely chopped

1/4 cup dry white wine

1/3 cup reduced fat cream cheese, softened

1/3 cup milk

1 tsp dried basil

1/2 cup shredded sharp cheddar

1/4 cup shredded parmesan

2 tbsp seasoned breadcrumbs

1. Preheat oven to 375 degrees.

2. Cut the squash in half, and place the halves cut side down in a glass baking dish with about an inch of water. Cook for about 45 minutes.

3. Meanwhile, spread broccoli in a roasting pan and toss with olive oil and season with salt and pepper. Roast in oven along with squash for 20 minutes.

4. Heat a large skillet over medium heat. Saute mushrooms, onion and garlic in wine, until vegetables are soft. Remove from heat and add creamcheese. Stir until cream cheese is melted into vegetables. Add milk and basil and stir to blend. Add salt and pepper.

5. Using a fork remove the squash from hull and add to skillet. Mix well.

6. Place broccoli in a glass baking dish and top with squash mixture. Stir to combine. Top evenly with cheddar and parmesan. Sprinkle with crumbs.

7. Bake for 20 minutes or until cheese is melted and breadcrumbs are lightly toasted.