Spaghetti Squash and Zucchini Casserole

[Saladbowl]

SPAGHETTI SQUASH & ZUCCHINI CASSEROLE
     
 This took about 8 minutes of working time, 7 minutes of
 microwaving while getting the rest ready, and then waiting
 20 minutes while it baked. Smell and taste was delicious.
 -----
 1 spaghetti squash (I used 1/2 of a 3.3 lb. squash
                              = 1.5 kg Courge Spaghetti
 1 medium zucchini (Italian squash) grated
 1 cup tomato sauce (or 1 6 oz. can tomato paste + 2 oz water)
 1 tsp dried or finely cut fresh basil
 1 tsp dried crushed oregano
 1 tsp garlic powder (or two cloves finely chopped fresh)
 1/4 tsp fresh ground black pepper
 1/4 tsp salt (optional)
 serrano chili sauce (or any other hot sauce) to taste (optional)
   
DIRECTIONS:
   
 (This dish requires 20 minutes of baking, but the first part of
 the preparation of the spaghetti squash can be done stovetop
 or microwave.
     
 Cut spaghetti squash in half length-wise. Carefuly scrape out
 seeds, but do not cut into the body of the squash. While the
 squash is cooking you can prepare the other ingredients.
     
 Stovetop: place half squash cut side down in a pot with 2" (5 cm)
 water, cover and boil for 20 minutes.
 Microwave: place half squash in a dish with 1/4 cup water, cover
 with plastic wrap and cook at high ()600 watts) for 7 minutes.
     
 Squash is half cooked. With fork, scrape out squash to produce
 spaghetti-like strands. A thin, hard shell will be left.
     
 In a large bowl, add spaghetti squash, tomato sauce, grated
 zucchini and spices. Mix well and spoon into squash shell (or
 casserole dish), top with nutritional yeast, a little more
 garlic powder (and, if desired, non-fat grated parmesan cheese).
     
 Bake at 350 degrees F. (175 C.) for 20 minutes or until done.