Cheesy Spaghetti Squash Casserole Recipes

CHEESY SPAGHETTI SQUASH RECIPE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Scoop seeds and stringy center portion of from squash and discard or reserve seeds for another use.
• Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down.
• Bake in preheated oven until tender, about 40 minutes.
• Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
• In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
• While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
• Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
• Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
• Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese*.
• Return to oven and bake until cheese has melted, about 10 minutes.
• Sprinkle with parsley and serve warm.

CHEESY SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
• Remove squash from the oven and set aside to cool a bit. Leave the oven on.
• Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
• Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
• Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
• Bake, uncovered, in the preheated oven for 30 minutes.

CHEESY SPAGHETTI SQUASH CASSEROLE (VEGETARIAN)

Steps:

• To cook the spaghetti squash: Cut in half lengthwise and remove seeds. Place squash cut sides up in microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10-12 minutes or til done. Let sit covered for 5 minutes. With fork, "comb" out the strands into a bowl.
• Preheat oven to 375 degrees. Mix the cheeses together and set aside. Heat olive oil in skillet and add onion, green pepper, red bell pepper and garlic. Saute over medium heat for about 5 minutes. Add crushed tomatoes and crushed red pepper (if using). Simmer uncovered for about 15 minutes, stirring occasionally.
• In large bowl, mix the cooked squash well with the cooked vegetables and place half of it in a 9x13 baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
• Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cook 10-15 minutes before serving.