Spaghetti Squash Casserole

Steps

• 1

  Slice squash in half longwise. Bake squash, skin side up, at 350°F for 50-60 minutes, until very soft. Let cool and pre-heat oven to 375°F.

  
• 2

  Add olive oil to a large skillet over medium-high heat. Add tomatoes and a pinch of salt. Let tomatoes cook until they get soft. Use a spoon to press on them and burst them open.
• 3

  Continue to cook tomatoes down for 10 minutes. Add crushed red pepper if you're using it.
• 4

  Once tomatoes are thick, turn off heat and add fresh basil. Stir to combine.

  
• 5

  Bake bacon on a baking sheet at 350°F for 15 minutes so it stays nice and crispy. It works best if you can cook the bacon on a wire rack.

  
• 6

  Once squash is cool enough to handle, scoop out the seeds and use a fork to lightly scrape out the inside flesh of the squash, which should form strands that look like spaghetti.

  
• 7

  Mix squash flesh with ricotta cheese in a small bowl and add a pinch of salt and pepper.

  
• 8

  Lightly butter a 2.5 quart baking dish. Then layer in half of the spaghetti squash mixture.

  
• 9

  Top squash with tomato sauce and bacon strips. Then cover with other half of squash mixture. Top with grated Gruyere or swiss cheese.

  
• 10

  Bake casserole at 375°F for 20-25 minutes. Serve immediately!