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Spicy Three Squash Casserole

Perk up your plate and enjoy this spicy and exciting blend of winter vegetables.

1 spaghetti squash, small
1 hard squash, small (acorn or butternut)
1 green or yellow zucchini
1 ½ cups vegetable stock
1 red pepper, cut into 1 inch pieces
1 tablespoon olive oil
½ cup chopped onions
2 inches of grated ginger root, pressed
1 ½ tablespoons molasses
1 tablespoon honey
1 ½ tablespoons tamari soy sauce
1 teaspoon basil
1 teaspoon thyme
½ teaspoon dry mustard
1 teaspoon paprika
½ teaspoon pepper
¼ - ½ teaspoon cayenne pepper
½ teaspoon sea salt

 

Bake the squashes at 350°F for 40 minutes. Cut in half and remove seeds. For the spaghetti squash, use a fork to scrape the flesh into a bowl.
Remove the rind on the hard squash and cut into 1 inch cubes.

Heat the oil in a heavy saucepan, then add onions, squash and zucchini cubes and seasonings. Cover and cook for 5 minutes. Add the stock, ginger, garlic and bell peppers. Stir in the tamari and molasses. Reduce the heat to low and simmer covered until tender. Add the spaghetti squash. Serve with brown or wild rice. This version is mildly hot, so adjust the seasonings to taste.

Serves four.

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