Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Baked Spaghetti Squash Lasagna Style

Tyson is not a squash fan, but even he likes this rendition.  And it is one of my favorites, too!



  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 2 (14 ounce) cans stewed tomatoes
  • 1 tablespoon dried basil
  • 1 cube vegetable bouillon
  • black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese



Preheat oven to 325 degrees. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet and bake for 35 minutes, or until a knife can be easily inserted. Remove from oven, and cool.

Heat a tablespoon or two of oil in a saucepan over medium heat.  Saute the onion until golden brown.  Add the garlic, and saute one minute more.  Stir in tomatoes, basil, bouillon cube, and black pepper.  Cook for about 15 minutes, or until you have a medium thick sauce.

Remove squash strands with a fork.  Grease a 8×12-inch baking dish.  Layer with half of the sauce, half of the spaghetti squash strands, and half of the cheese.  Repeat layers.

Bake for 20 minutes in the preheated oven, or until the cheese melts.


From Baked Spaghetti Squash Lasagna Style from AllRecipes.com.

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Zucchini Casserole

Okay, so technically I don’t think this can be called a casserole, but whatever.  We love it just the same!  In fact, I frequently double the recipe and bake it in a 9 x 13 inch pan instead.


  • 2 tablespoons butter
  • 1 tablespoon oil
  • 4 cups of thinly sliced zucchini
  • 1/2 medium onion, chopped
  • 2 teaspoons dried parsley
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoons pepper
  • 3 large eggs, lightly beaten
  • 2 cups shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese


Preheat oven to 375 degrees.

Melt butter and oil in a large skillet over medium heat.  Add onion and cook until translucent (and maybe even beginning to caramelize).  Add zucchini and cook until soft, 8 to 10 minutes, stirring frequently.  Meanwhile, in a medium bowl combine spices, beaten eggs, and mozzarella.  Stir zucchini mixture into egg mixture.  Pour into a lightly greased 8 x8 inch dish, or a 9-inch pie plate.  Sprinkle Parmesan evenly over top, and bake for about 20 minutes, or until set.

From Crustless Zucchini Pie from The Essential Food Storage Cookbook.

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Broccoli Casserole


  • 8 cups chopped broccoli
  • 8 ounces sliced mushrooms
  • 1 tablespoon butter
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/3 cup blue cheese dressing
  • 1 1/4 cup shredded sharp cheddar cheese
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon fresh ground black pepper
  • Flavor Pack from 1 package oriental flavored Ramen noodles
  • Dry noodles from 1 package oriental flavored Ramen noodles, broken up


The following two steps can be done a day ahead of time (which I highly recommend doing):

Bring a large pot of water to a boil.  Boil broccoli for 4-5 minutes, then carefully scoop into a bowl of ice water.

Melt butter in pan over medium heat.  Add mushrooms and saute until they begin to lose their juices, about 5 minutes.

If desired, after both broccoli and mushrooms have cooled, place each in a container in the fridge until using.

About a 90 minutes before desired meal time, preheat oven to 350 degrees F.

In a bowl combine mayonnaise, yogurt, blue cheese dressing, cheddar cheese, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Pour into a greased 2-quart baking dish. Cover and bake for 45. Remove cover and bake for additional 15 minutes. Cool for at least 5 minutes before serving.

Adapted slightly from Broccoli Casserole by Alton Brown.

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