Vegan Spaghetti Squash Casserole

OK, I know the word "casserole" brings up visions of church basement suppers and family get-togethers, but this one has a little twist in that the shell of the spaghetti squash becomes the dish that it's served in. I saw a version of this topped with mozzarella and parmesan cheeses on Diners, Drive-Ins and Dives (Guy Fieri rocks!) and decided to give it a shot, with a vegan twist. It's a pretty easy recipe, and super-tasty!


Vegan Spaghetti Squash Casserole

Ingredients:

• 1 medium-to-large spaghetti squash
• Extra virgin olive oil
• 2 cloves garlic, minced
• 1 large zucchini, diced
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 leek, sliced (white and green parts)
• 1 24 oz. jar vegan marinara sauce
• 1 cup vegan panko bread crumbs
• Salt and pepper

1. Preheat oven to 375
2. With sharp knife, carefully cut spaghetti squash in half lengthwise and scrape out seeds
3. Bake, cut-side down, on foil-lined cookie sheet for approx. 40 minutes (once you can pierce flesh with fork, it is done)
4. Let squash cool for approx. 10 minutes, then using fork, carefully scrape out "strands" of squash into a bowl moving from end to end, leaving about 1/4 inch of the squash in the shell (not only will this provide structure to the shells when they are being baked, but it's also very satisfying to scrape the "spaghetti" from the shell as you eat). Retain the squash shell halves.

5. In large saute pan, heat 2 tablespoons olive oil over medium-high heat
6. Saute garlic in oil until fragrant, taking care not to burn

7. Saute zucchini and mushrooms until just tender (approx. 5 minutes)

8. Add a dash of salt and diced red pepper and continue sautéing approx. 5 minutes

9. Add leeks and continue to saute until leeks soften and begin to wilt

10. Add in approx. 1 1/2 cups of marinara and toss till mixed

11. Add spaghetti squash and toss with vegetable mixture, adding just enough sauce to coat mixture and adding salt and pepper to taste

12. Divide mixture into squash shells, topping with remainder of marinara sauce

13. Mix panko bread crumbs with approx. 2 tablespoons of olive oil (panko should be moistened, but not mushy)
14. Spread bread crumb mixture over top of "casseroles" (sorry about the blurry photo - I was getting excited!)

15. Bake at 375 for 20-30 minutes (panko bread crumbs should be golden brown and toasty and marinara should be bubbly)
16. Carefully remove each "casserole" to plates and enjoy! (no photos available - we ate it too fast!)