SPAGHETTI SQUASH CASSEROLE BAKE
Don't be fooled by this recipe-it only looks complicated. long ago, one of our daughters passed it on along with squash from her first garden.-Glenafa Vrchota, Mason City, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes., Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside., Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley. , Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.
Nutrition Facts : Calories 263 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.
SPAGHETTI SQUASH CASSEROLE
Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty. -Mina Dick, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.
Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 226mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
BAKED SPAGHETTI SQUASH
Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.
Provided by barbara
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
- Place spaghetti squash, cut-side down, on the baking sheet.
- Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
- Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg
BAKED SPAGHETTI SQUASH CASSEROLE
I would have never thought to use squash this way! It has great flavor and is a hearty meal. I found it on BH&G website.
Provided by Amber C.
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Halve squash crosswise; remove seeds.
- Place cut sides down in a 2 qt rectangular baking dish, add 1/4 c water, cover with ventilated plastic wrap and microwave on HIGH for 10-15 minutes or until squash separates when pierced with a fork. Rearrange once for even baking. DO NOT over cook squash or it will be mushy.
- In a large skillet cook sausage, mushrooms, pepper, onion and garlic over med heat until sausage is no longer pink; drain fat.
- Preheat oven to 350 degrees.
- Scape pulp from squash (about 3 c) wipe out baking dish and coat with nonstick spray.
- Spread half the squash in dish, add half the sausage mixture and half the olives.
- Sprinkle with seasoning and 1/8 tsp pepper.
- Top with half the sauce and half the cheese.
- Top with remaining squash, sausage, olives and sauce.
- Bake for 30 min, sprinkle with remaining cheese, bake for 5 more min or until cheese is melted.
- Let stand 10 minutes before serving.
SPAGHETTI SQUASH CASSEROLE IN THE SHELL
I love almost any squash recipe, and this one makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash!
Provided by JBaudreau
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h51m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
- Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.
- Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
- Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.
- Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
- Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.8 g, Cholesterol 57.6 mg, Fat 12.5 g, Fiber 1.2 g, Protein 18 g, SaturatedFat 5.4 g, Sodium 414 mg, Sugar 2.6 g
SPAGHETTI SQUASH CASSEROLE RECIPE BY TASTY
This spaghetti squash casserole is hearty and comforting, but won't weigh you down. Strands of spaghetti squash stand in for pasta--they're tossed with a quick beef and tomato sauce, topped with cheese, and baked to gooey, golden brown perfection.
Provided by Tasty
Categories Dinner
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- On a cutting board, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then transfer to a rimmed baking sheet, cut side-down.
- Bake the squash until fork-tender, about 1 hour. Let the spaghetti squash cool for 5 minutes, then use a fork to pull the strands of spaghetti squash and transfer to a medium bowl.
- In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 1 minute.
- Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring often, until combined, about 1 minute.
- Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Stir in the spaghetti squash until well combined.
- Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the cheese over the casserole.
- Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let the casserole cool for 5 minutes.
- Top with the basil, then serve.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 33 grams, Sugar 6 grams
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