Spaghetti Squash Casserole

I'd gotten tired of taking salads in my lunch each day so I decided to try a veggie casserole. I added a light cheese sauce made from my SOS mix,onions and celery. It made for a yummy lunch.

Serves 8

1 large spaghetti squash
1/3 heaping cup of SOS mix
1 1/4 cup cold water
5 oz goat cheese
1 clove garlic, minced
1 medium onion, diced
1 cup celery, diced
1/3 cup parmesan cheese
salt and pepper
1 tbsp olive oil

Pierce a the squash with a fork several times and heat in the microwave on high for 15 minutes. Meanwhile, whisk the SOS mix into the cold water. Cook over medium high heat until the sauce thickens and boils, season with salt and pepper. Add the goat cheese and whisk until melted. Heath the oil in a medium skillet. Add the onion, celery and garlic. Season with salt and pepper and cook over medium high heat until onions are cooked through. Set aside. Remove the squash from the microwave, cut open and cool until you can handle it. Remove the seeds and using a fork, scrape the squash from the shell. Place in a baking dish that has been sprayed with cooking spray. Sprinkle the squash with salt and pepper. Pour the cooked veggies over the squash and pour the cheese sauce over all. Gently mix until combined. Sprinkle the parmesan cheese over top and bake at 375 for 30 minutes or until the top has browned and the casserole is bubbly.


SOS Mix
In a large zip lock bag, combine
1 cup powdered milk
1 cup cornstarch
2 tbsp dehydrated onion flakes 1 1/4 cups cold water, stock or milk
Add desired spices, herbs, cheese, salt and pepper to the mix as it cooks
Bring to a boil,stirring until thickened
Use in place of canned cream of anything soup