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
LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA
Make and share this Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka recipe from Food.com.
Provided by College Girl
Categories Breakfast
Time 55m
Yield 1 squash, 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
- When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
- While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
- When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
- Pour soup mixture over squash and stir well. Top with remaining cheese.
- Bake at 350 degrees for 30 minutes or until cheese is browned.
SPAGHETTI SQUASH AND EGG CASSEROLE (HASH BROWN CASSEROLE)
Make and share this Spaghetti Squash and Egg Casserole (Hash Brown Casserole) recipe from Food.com.
Provided by cle0369
Categories Breakfast
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven t 350. Grease 9 x 9 inch baking dish.
- 2. Combine cheese, eggs, evaporated milk, salt and pepper in large bowl.
- 3. Add squash, onion, and green pepper; mix well.
- 4. Bake 60-65 min or until set.
Nutrition Facts : Calories 170.8, Fat 10.9, SaturatedFat 6, Cholesterol 119.1, Sodium 382.1, Carbohydrate 8.7, Fiber 0.5, Sugar 1.1, Protein 10.1
SPAGHETTI SQUASH HASH BROWN CASSEROLE
Steps:
- Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 15 - 20 minutes until golden brown on top.
Nutrition Facts : Calories 1520 calories, Fat 152.930835014385 g, Carbohydrate 5.97955125209985 g, Cholesterol 427.690000037914 mg, Fiber 0.351887507975101 g, Protein 35.8266987515093 g, SaturatedFat 96.1311426333899 g, ServingSize 1 1 Serving (350g), Sodium 1543.84025005833 mg, Sugar 5.62766374412475 g, TransFat 10.7201705016879 g
HASH-BROWNED SPAGHETTI SQUASH
This is also a great way to use leftover squash. Season with salt and pepper at the table if necessary. Serve with sour cream if desired.
Provided by Shahana
Categories Side Dish Vegetables Squash
Time 36m
Yield 2
Number Of Ingredients 10
Steps:
- Place spaghetti squash in a microwave-safe baking dish, cut-side down, pour in water, and cover dish with plastic wrap. Poke a few holes in the plastic wrap for ventilation. Cook on microwave until tender, 6 to 9 minutes. Remove plastic wrap and allow to cool until easily handled.
- Heat canola oil in a skillet over medium heat; cook and stir onion, red bell pepper, garlic, and Italian seasoning in the hot oil until onion is tender, 5 to 10 minutes. Set skillet aside, keeping vegetables warm.
- Run a fork along the flesh of the squash, pulling it into strands. Fluff strands to separate as much as possible and transfer to a bowl. Mix flour and Parmesan cheese into the strands. Add onion mixture and mix well.
- Melt butter in a skillet over medium heat. Spoon about 1/4 cup squash mixture into the hot butter and press to form a 1-inch-thick patty. Cook until golden brown, about 5 minutes per side. Repeat with remaining squash mixture.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 26.1 g, Cholesterol 15.2 mg, Fat 11.5 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 4 g, Sodium 139.7 mg, Sugar 3.7 g
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