Spaghetti Squash Casserole

I originally made up this recipe before we were vegetarian.  I added ground beef and used Cream of Mushroom soup.  When we became vegetarian I made the same recipe but without the beef.  Then when we went low-fat, I substituted my white sauce recipe for the Cream of Mushroom soup.  I know the instructions seem complicated, but I can mix it up in about 1/2 hour, and then microwave for 10 minutes, when I am pressed for time,  so it isn't too bad.

1 medium spaghetti squash
1 onion, chopped
1 teaspoon veggie soup base
1 teaspoon salt
1/4 teaspoon pepper

2 batches simple white sauce (click here)
1 box corn bread stuffing mix
1 1/2 cup water

Cut squash into quarters and spoon out and discard seeds.  Place in a steamer and steam until the meat is soft (about 20 minutes).  Remove from heat and cool slightly.

Meanwhile, spray a skillet with cooking spray and saute onion.  Add tablespoons of water if the onion starts to scorch.  Cook until softened and translucent, and then add soup base.  Stir to coat and set aside.

Prepare the Simple White Sauce recipe and set aside.

Using a fork shred the squash meat from the shell and place in a large casserole.  Add the white sauce, salt and pepper,  and half the onion to squash and stir to blend. 

Place the water in a microwaveable bowl and heat to boiling.  Add the stuffing mix and stir to moisten.  Add the rest of the cooked onion and let sit for 5 minutes.  Sprinkle the stuffing on top of the casserole.  (I don't usually end up using the whole batch of stuffing.  You can put the left overs in the fridge or freezer to use later.

Bake at 350 degrees for 30 minutes, or microwave for 10 minutes.