Spaghetti Squash Casserole

[JoanOH]

Spaghetti Squash Casserole - serves 4 - 6

1 large spaghetti squash (or 4 cups of leftover squash)
1/3 cup mayo
1/3 cup heavy cream
3 eggs
1 small onion, sliced thin
1 cup Sargento's Bistro Cheddar Cheese with Sun-Dried Tomatoes & Basil
2 tbsp butter
1/4 cup grated parmesan cheese

Cut spaghetti squash in half, remove seeds. Place cut-side down on a baking sheet, surround with water and bake at 350 for 30 minutes. You want the squash to be al dente, not thoroughly cooked. Use a fork to pull out the spaghetti-like strands into a large bowl. Add butter and grated parm. cheese to the squash.

Mix mayo, cream, eggs and 1/2 cup of the Sargento's cheese in a bowl.

Pam-spray (or butter) a 1 quart casserole dish. Put about 2 inches of spaghetti squash into the dish, then a thin layer of onion slices. Pour one-half of mayo/cream/eggs/cheese mixture over squash. Put second layer of spaghetti squash on top (you may have some left over) and pour remaining mayo/cream/egg mixture over squash, then one more thin layer of sliced onions. Sprinkle last 1/2 cup of Sargento cheese over top.

Cover casserole, bake at 350 for 20 minutes, then uncover and bake another 15 minutes or until cheese on top is slightly brown.

Note: The next time I make this, I'm going to try adding in two cans of drained tuna and a bit of celery salt for a tuna casserole substitute! Chunks of chicken or turkey might also taste good!

Enjoy!

Joan J