SPAGHETTI SQUASH WITH VEGETABLES & MOZZARELLA
This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash subsitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative.
Provided by Johnney
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Mix the cheese together, set aside.
- Heat olive oil in a skillet and add the onion, pepper and garlic.
- Sauté over medium heat for about 5 minutes.
- Add crushed tomatoes, basil, and crushed red pepper (if using).
- Simmer uncovered for about 15 minutes.
- Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) 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 cool 10-15 minutes before serving.
SPAGHETTI SQUASH WITH VEGETABLES & MOZZARELLA
Steps:
- Preheat oven to 375 F. Mix the cheese together, set aside. Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) 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 cool 10-15 minutes before serving.
ROASTED VEGETABLES WITH SPAGHETTI SQUASH
This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors.
Provided by Gila
Categories Side Dish Vegetables Sweet Potatoes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
- Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
- Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
- Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
- Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
- Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
- Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 49.5 g, Cholesterol 6 mg, Fat 3.4 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 148.2 mg, Sugar 16.1 g
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
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