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Spaghetti Squash and Tomato Casserole

This is my first dish comprised mainly of ingredients from my garden. I've actually never grown my own spaghetti squash until now and I'm pretty sure it will be hard to ever go back to commercially grown. The flavor is so much more intense and buttery than the ones I buy from the store. 

Annnnnnnd let's not forget about the tomatoes from the garden; they are tart and vibrant with flavor and color. 

BandMan was raving about how much like lasagna this dish turned out. So if you're into that sort of thing maybe you should try it?



1 large spaghetti squash, cooked
2-4 tomatoes, sliced
salt, pepper, Italian seasoning
2 batches of cashew cream sauce

  1. Preheat to 350
  2. In a greased casserole dish, layer ingredients in order: squash, tomato slices, spices, and cashew cream sauce. The top layer: squash, spices, cashew cream sauce.
  3. Bake for 30 minutes. 
  4. Eat.

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