Cheesy Spaghetti Squash and Ground Meat Casserole

This recipe is my own invention.  (Using what I had on hand, including what needed to be used up.)

My husband and parents approved.  :)

1/2 of a large spaghetti squash, baked
1/2 lb sausage
1 lb ground beef
1/2 an onion, chopped
sage, parsley, rosemary, savory, salt, and seasoned pepper to taste
a little fat (about a tablespoon or two--oil, butter, lard--whatever you want)
about 1/2 lb mushrooms, chopped
a lot of garlic, minced
a few stalks of celery, chopped
about 1/2 lb mozzarella, shredded
about 1/2 lb medium cheddar, shredded, in two parts

Shred the spaghetti squash into a large mixing bowl.
Brown the sausage and ground beef over medium heat.  Add the onion and spices when the meat is about half browned, and cook until the meat is browned and the onions are soft.
Add the meat to the squash.
Return the pan to the heat, and melt the fat.  Cook the mushrooms, garlic, and celery until they are softened, and any liquid cooks off.
Add the mushroom mixture to the squash, along with the mozzarella, and about half of the cheddar.  Mix it well.
Grease a 9x13" pan or casserole dish (I sprayed with olive oil).  Spread the mixture evenly in the dish, and cover with the rest of the cheddar.
Bake at 350F (or 325 in a convection oven) for about an hour.

Broccoli and Quinoa Casserole

Here's the inspiration.  I didn't change much.
I took it to a church potluck, and it was devoured, so it turned out ok.  But no picture.


1 1/2 cups dry quinoa
3 cups water
1/2 an onion
8 oz (or so) mushrooms
2-4 cloves of garlic
1 T (or so) olive oil
4 cups broccoli florets (and stems)
2 cups (or more) shredded cheese (sharp cheddar, guyere, and colby-jack)
2 eggs
1 t paprika
salt and pepper
extra shredded cheese for topping (colby-jack)

Rinse the quinoa.  Boil the water (add a little salt).  Add the quinoa, bring back to a boil, cover and reduce the heat, and cook for 15 minutes.  (Or follow directions on the package.)
Meanwhile, dice the onion and mushrooms, and mince the garlic.  Saute them in the olive oil with a little salt, over medium-high heat until softened, and any liquid cooks off.
Microwave the broccoli with a little water until it's bright green, about 2-3 minutes, and drain the water off.
In a very large bowl, lightly beat the eggs.  Add the mushroom mixture, the quinoa, the broccoli, cheese, paprika, and salt and pepper to taste.
Spray a 9x13" pan with olive oil.  Pour the mixture into it, and spread and pat it down so it's even.  Top with the additional cheese.
Bake at about 350-375 for 15-20 minutes if you just made it, or 30 minutes or more if you refrigerate before baking it.

Spaghetti Squash Casserole

The first recipe on this page was my inspiration for today.

1/2 of a large spaghetti squash, cooked and shredded
4 T butter
1 onion, chopped small-ish
4 cloves garlic, minced
about 12 oz crimini mushrooms, cleaned and sliced
about 8 oz fresh spinach, roughly chopped
salt, pepper, and dry parsley to taste
2-3 cups shredded mozzarella

Melt the butter in a large skillet.
Saute the onion for a couple minutes (long enough to mince garlic), and add the garlic.
Continue to saute (long enough to slice the mushrooms) and add the mushrooms.
Continue to cook (long enough to chop the spinach, and let the mushrooms cook down to make some room) and add the spinach.

Add salt, pepper, dry parsley, and spaghetti squash.

 Add half of the mozzarella, and stir it in.
Put it all in a casserole dish (mine was between 8x8" and 9x13", and I sprayed it with olive oil first).
Put the rest of the mozzarella on top.
Bake it for about 15 minutes (or more if the spaghetti squash was cold) at around 350F.