My cheat..

[cbonet 336]

Can you share the SS casserole recipe please?

It's far less "recipe" than improvised hodge-podge. The strands of prepared spaghetti squash mixed with as much basic Tomato (marinara) sauce to suit the cook's taste for sauc-y-ness level; part-skim, shredded mozzarella and part-skim ricotta, then baked until the mozzarella was melted. Alternately I might use grated parmigiana instead of the others. A good mix-in would be cooked/squeezed-out/chopped spinach and/or mushroom slices, or just about any veg that complements the SS's taste.

If you're not an improv cook, google "spaghetti squash recipes" and you'll find thousands. Something completely different from "Italian" style might appeal to you.

Thank you. Great ideas

[cbonet 336]

@@grasseschic, whenever you're cleared for all the ingredients, this butternut casserole is wonderful according to my tastebuds and those of anyone I've ever made it for. Of course ignore Katzen's number of servings; for WLS folk, it yields more than 4 or 5 servings; you'll see for yourself. I don't get why people sweeten already-sweet things like winter squash and sweet potatoes. The contrast of the savory ingredients here makes it. I have the original cookbook (from the 1970's I think??) Any way I got it in the 80's. The recipe may have given a choice between yogurt and buttermilk, but I can't say how much of the latter. If you make this, read first, as Katzen never listed ingredients in order of use.

http://www.molliekatzen.com/recipes/recipe.php?recipe=arabian_casserole

P.S. It's not a high-Protein dish, so a smaller serving may work best as a side dish.

Thank you.