Spaghetti Squash Casserole (and how using what you have can turn into amazing!)

I've been playing a game lately that has really challenged me creatively. It's called use up all the food in your freezer and garage (I have squash hanging out in the garage from my farm share this fall. Thanks to the freezing winter we've had, it has all kept really well! And a ton of soup frozen in my freezer.) I don't want to wait until summer to try and get through this stuff. If we are being honest here, soup in the summer is kind of awful! And I want to make the most of what I have -- less clutter, less storage of stuff. I am adopting a use it up or donate it to someone who can use it mantra this year. And it starts with my freezer (and helps lower my grocery bill!)

Last nights dinner was made with spaghetti squash from the garage, spaghetti sauce from the pantry (yes I use jarred spaghetti sauce - total cheater and a little bit lazy) and some frozen ground beef from a half a cow my mom bought and had butchered this fall. (But you could totally leave out the meat and serve this as a side dish too!) Using-up-what-I-have success! Of course the cheese and other veggies I grabbed at the store. Here's what I did:

SERVINGS: 6

1 spaghetti squash, halved lengthwise and seeds removed
1 Tbsp coconut oil (or olive oil)
1 lb ground meat (I used ground beef but turkey would work too!)
1 sm onion, chopped

1 tsp dried basil1 tomato, chopped1 pepper, diced1 carrot, shredded1 c feta cheese2 cups shredded mozzarella cheese (I also reserved a little bit for on top!) 16 ounces tomato sauce1/4 c chopped parsley (used dried)

Directions
1. PREHEAT the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.



2. MEANWHILE, warm the oil in a medium skillet set over medium heat. Cook the ground meat until cooked through. Drain and place cooked meat in bowl. 

3.  Add the onion and basil. (Add a little more oil if necessary.) Cook for 4 to 5 minutes, or until the onion is soft. Add remaining veggies. Cook for 3 to 4 minutes, or until the mixture is dry.

4. ADD the feta cheese, mozzarella, parsley, sauce and veggie mixture to the bowl with the squash. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.

5. BAKE for 30 minutes, or until bubbly and heated through.

You can also top it with some fresh grated parmesan cheese for a little zing! Yay dinner!