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.
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.
CHEESY SPAGHETTI SQUASH CASSEROLE
I had a recipe for a 4-cheese baked spaghetti squash that I really liked, but it was hard to eat. It was baked in the shell of the squash, and then mixed together after baking. I wanted to try it as a casserole, and after a few tries, this is what I came up with.
Provided by Shasta Duplantis
Categories Side Dish Casseroles
Time 1h50m
Yield 10
Number Of Ingredients 20
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.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 20.8 g, Cholesterol 114.8 mg, Fat 38.9 g, Fiber 2.4 g, Protein 24.5 g, SaturatedFat 19.6 g, Sodium 1297 mg, Sugar 3.1 g
FRESH SPAGHETTI SQUASH CASSEROLE
We grow fresh spaghetti squash in our garden, and this is about our favorite way to eat it. We usually leave the mushrooms out. My kids ask for seconds every time! It looks hard only because the ingredient list is a little long with all those herbs and seasonings. It is really quite easy to prepare.
Provided by TexasToast R
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.
- Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; sauté until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside.
- Scoop out the squash, separating strands with a fork.
- Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese. Pour into a greased 2-qt. casserole. Sprinkle with Parmesan cheese.
- Bake, uncovered at 375° for 40 minutes or until heated through and top is golden brown.
RICH AND SAVORY SPAGHETTI SQUASH CASSEROLE
This would be great as a side but is filling enough to be a meal on its own!
Provided by bluejaimie
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread spaghetti squash and onion in a large casserole dish. Coat with olive oil, salt, and pepper.
- Bake in the preheated oven until tender, about 45 minutes. Mash.
- Mix eggs, bread crumbs, heavy cream, goat cheese, feta cheese, and rosemary into the mashed mixture. Lay tomato slices on top. Sprinkle Parmesan cheese and black pepper on top.
- Bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 226 calories, Carbohydrate 12.5 g, Cholesterol 75 mg, Fat 16.9 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 6.9 g, Sodium 345.9 mg, Sugar 2.5 g
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4.9/5 (184)Total Time 1 hr 25 minsCategory Main CourseCalories 193 per serving
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.
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- Lightly coat a deep 8x8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.
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- Cook the spaghetti squash: Roasted Spaghetti Squash (takes about 1 hour total) or Instant Pot Spaghetti Squash (takes 30 minutes total). You can cook the spaghetti squash in advance and refrigerate until preparing: just bake it longer in the final step until fully warmed through.
- Let the spaghetti squash drain for 10 minutes, as instructed in the cooking method above. (This makes sure that the casserole does not have extra liquid.)
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