Spaghetti Squash Casserole

I love spaghetti squash and I was so excited to finally create a spaghetti squash dish that Ian would like and happily eat.  I set out to make this recipe from Tammy's Recipes, but did not have all the ingredients - so below is my adapted version.  I loved it so much, I had to write this recipe down now before I forgot it.  The next time I make it, I think I will serve it with my Pesto Meatballs.

Ingredients:
2 - medium sized spaghetti squashes
8 oz cream cheese
8 oz sour cream
marinara (I used my homemade sauce - recipe below)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried parsley
2 cups shredded mozzarella cheese

Instructions:
Pierce spaghetti squash several times around with a knife (8-10 times around the middle). This provides ventilation as it cooks in the microwave - we don't want it to explode.  I found I can place the two squash on one large dinner plate together and cook in the microwave at the same time.  Cook for 20 minutes.
While squash is cooking prepare marinara. When squash is finished cooking, remove from microwave and let sit 5 minutes or so.  It will be very hot.  Then, slice each squash in half and discard seeds inside.
Next, place cream cheese in a large mixing bowl and place in microwave for 1 minute to soften.  Now mix in the sour cream, garlic powder, onion powder, basil, parsley and pepper.
Now fork out the spaghetti squash strands into the cream cheese mixture.  Mix thoroughly.  Pour into a prepared 9x12 baking dish, making a smooth layer.  Top with half (1 cup) of the mozzarella.  Layer the marinara on top and finish with the remaining mozzarella.
Cook for 20-25 minutes at 400.  Then finish for 5 minutes at 425, or quickly broil to make cheese brown and bubbly.

Homemade Marinara
Ingredients:

1 tbsp extra virgin olive oil

1/2 onion chopped

1 heaping tablespoon of minced garlic or about 3-4 cloves

32 oz can of whole (drained) or crushed tomatoes

1 tsp dried basil

1 tsp dried oregano

1 tsp black pepper

1 tsp honey

1/2 tsp garlic powder 

1/2 tsp onion powder

1/2 cup of sliced olives

4-8 artichoke heart halves/quarters marinated in oil

Instructions:

In a medium sized sauce pan, saute the onion for 2 minutes on medium heat.  Then add the minced garlic for another few minutes.  You want the onions to begin to become translucent and the garlic to slightly brown.  Next, add the can of tomatoes, basil, oregano, black pepper, honey, garlic powder and onion powder and mix throughly.  If you use whole tomatoes, you'll either need to blend them before adding to the pan or use an immersion blender at this step.

Now add whatever ingredients you want.  I always add olives and artichoke hearts.  It is also delicious with sun dried tomatoes and capers.

Boil for a minute or two and then simmer until ready to use.  Sauce will thicken, if very liquidly, just simmer longer.