Spaghetti Squash Casserole

I had a half of spaghetti squash left over from last night's dinner. And, I happened to get a recipe with out co-op newsletter today for Spaghetti Squash Casserole. I modified it to be vegan.

Ingredients:

• One Spaghetti Squash, cooked
  
• One Chopped Med Onion
• 1/2 container of Toffuti's Cream Cheese (non-hydrogenated)
  
• 1/3 c. Soymilk
• 3 slices cubed bread (I used rye bread)
  
• 1 tsp. dried basil
• Olive oil
  

Directions:

Preheat Oven to 400 F. In a casserole dish, lightly oil the bottom. Add oil to a small frying pan and saute the onions and basil until onions are clear. Add squash and onions to the casserole dish. In a small saucepan add soymilk and cream cheese. Heat on low until cheese mixture is melted, and then add to the casserole dish. Mix well and top with bread cubes. Bake for about 15 mins.

Variations: Add mushrooms, top with shredded cheeze



We ate ours with mashed potatoes and gravy. It was very good! Maybe next time I will add more veggies, but it was great anyway! Very creamy and definite comfort food. I thought the rye bread added a lot of "earthy" flavor to the creamy casserole.