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Spaghetti Squash Casserole

Created by missmanda on September 3, 2012

Step 1: Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. Using a fork, scrape the insides of the squash and transfer to a small bowl.
Step 2: In a food processor, make breadcrumbs by pulsing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
Step 3: Preheat oven to 400 degrees.
Step 4: In a saucepan, add shallots, potatoes, carrots, onion, cashews, and the one cup water, and bring to a boil. Cover the pan and simmer for 15-20 minutes, or until vegetables are very soft.
Step 5: In a blender, process the softened vegetables and cooking water, salt, garlic, 1/4 cup margarine, mustard, lemon juice, black pepper, and paprika until perfectly smooth.
Step 6: In a large bowl, toss the cooked squash and blended sauce until completely coated.
Step 7: Spread mixture into a 7 x 11 casserole dish and sprinkle with prepared breadcrumbs.
Step 8: Bake for 15-20 minutes or until the sauce is bubbling and the top has turned golden brown.