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.
BAKED SPAGHETTI SQUASH CASSEROLE
Provided by Kelly
Number Of Ingredients 14
Steps:
- To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
- Bake squash in the oven for 45 minutes until tender.
- Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
- Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
- When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
- Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
- In a 9×13 inch baking dish, spoon 1 1/2 cups of meat sauce into bottom and spread out evenly. Layer with 1/2 of the spaghetti squash then 1 1/2 cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1 1/2 cups) and top with mozzarella cheese.
- Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
- Top with remaining tablespoon of basil, serve and enjoy!
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
I got this recipe from my Aunt. This is a quick and tasty way to prepare spaghetti squash.
Provided by NMC0013
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven.
- Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Sprinkle with Parmesan cheese and cover with bread cubes.
- Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. Enjoy!
Nutrition Facts : Calories 210.9 calories, Carbohydrate 25.9 g, Cholesterol 16.3 mg, Fat 10.6 g, Fiber 4.8 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 364.2 mg, Sugar 8.2 g
COPYCAT SPAGHETTI SQUASH CASSEROLE FROM TRUE FOOD KITCHEN
Easy, healthy, comforting baked spaghetti squash casserole with fresh herbs, pasta sauce and fresh mozzarella.
Time 2h
Yield Serves 4-6 as a main dish.
Number Of Ingredients 9
Steps:
- First roast squash: Heat oven to 375F degrees. Microwave whole squash 2 minutes to soften skin a bit. Cut squash in half lengthwise and scrape out seeds and strings and discard. Rub cut insides of squash halves with grapeseed oil, place cut side down on a cookie sheet or roasting pan, add 1/4 cup water to pan and roast in oven for about 45-50 minutes, until squash is tender all the way through.
- Remove squash from oven and set aside to cool. Once squash is cooled, scoop out flesh with a large fork and place it in a bowl. As you remove the flesh, it will begin to separate into long strings, like spaghetti (hence the name!).
- Assemble casserole: Mist a 13- by 9-inch baking dish with nonstick spray. Turn oven down to 350F degrees.
- First layer: Using your hands, break half the squash into long threads and place in prepared dish. Top with half the caramelized onions, flinging them over top with your fingers. Grind a few turns of black pepper and a pinch of salt over top. Ladle on 1 ½ cups of the sauce, sprinkle with half the fresh herb mix, and sprinkle on half the Parmesan.
- Second layer: Using your hands, break the rest of the squash into long threads and place in dish. Top with the rest of the caramelized onions, a few grinds of black pepper and a pinch of salt, the rest of the sauce, the rest of the fresh herb mix, the rest of the Parmesan, and all of the little mozzarella balls, spacing them relatively evenly on top.
- Bake, uncovered, for about 30 minutes, until casserole is bubbly and cheese is melted. Remove from oven and serve.
- Serves 4-8, depending on appetites and what else is offered on the plate. It should serve 4-6 as a main course.
MILLION DOLLAR SPAGHETTI SQUASH CASSEROLE
Spaghetti squash casserole with a creamy cheesy filling!
Provided by Karly Campbell
Time 1h40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.
- Cut the spaghetti squash in half length-wise. Scoop out the seeds and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt.
- Place spaghetti squash flesh side down on the prepared baking sheet at bake for 1 hour or until fork tender.
- Use a fork to scrape out long strands of squash, scraping across the width of the squash.
- Brown the ground beef over medium heat in a large skillet.
- Drain the grease and add the marinara to the pan. Cook for 5 minutes over low heat to heat through.
- Add the cream cheese, sour cream, and parsley to a small mixing bowl and stir well to combine.
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Place half of the spaghetti squash in the prepared baking dish.
- Top the squash with half of the meat sauce and all of the cream cheese mixture.
- Add the remaining spaghetti squash followed by the remaining meat sauce.
- Sprinkle on the grated mozzarella.
- Bake for 20 minutes or until cheese is melted and casserole is hot.
- Serve immediately.
Nutrition Facts : Calories 413 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 35 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 547 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BBQ BAKED CHICKEN SPAGHETTI SQUASH CASSEROLE
This crowd-pleasing, gluten free BBQ Baked Chicken Spaghetti Squash Casserole is cheesy, flavorful and delicious! You'll never know it's low carb and only 214 calories!
Provided by Taylor Kiser
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Cut you squash in half and scoop out the seeds and the guk inside. Place it on a cookie sheetface down, and bake it until it is fork tender (about 40 mins)
- Bring a medium sized potof salted water to a boil and boil your chicken until cooked through (20-25 mins.) Let cool.
- While your chicken and squash are cooking, dice the red onion and throw it into a grill pan on High heat, until it is has nice grill marks. (about 5 mins.) Set aside.
- Dice the green onion and cilantro and grate the cheddar cheese and set everything aside.
- Once your squash has cooked, it's time to throw everything together.
- Spray a casserole dish or cast-iron skillet with cooking spray.
- Using 2 forks, shred the chicken into small pieces and throw into a large bowl.
- Add in the spaghetti squash, grilled red onion, green onion, cilantro, salt, pepper, chile powder, cumin, garlic, paprika, red pepper flakes and 1/2 cup reduced fat cheddar cheese, reserving the rest for later
- In a medium sized bowl, combine the BBQ sauce and Greek yogurt
- Pour the yogurt mixture over the squash mixture and mix until well combined.
- Pour into the casserole dish and top with whole wheat panko and remaining cheddar cheese.
- Bake at 400 degrees for 25 minutes. Then turn your oven to HIGH broil and broil for around 5 minutes, until the topping is brown and bubbly.
- Devour!
Nutrition Facts : Calories 214 kcal, Carbohydrate 17.6 g, Protein 21.9 g, Fat 6.4 g, SaturatedFat 3.3 g, Cholesterol 43.3 mg, Sodium 650.7 mg, Fiber 4.5 g, Sugar 10.4 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
BAKED SPAGHETTI SQUASH AND CHEESE
Steps:
- Preheat the oven to 375ºF.
- Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
- Maintain the oven temperature.
- Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
- Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
- Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
- Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
- Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
- Bake until bubbly and golden 25 to 30 minutes.
Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, Carbohydrate 16 g, Protein 10 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7.5 mg, Sodium 278.5 mg, Fiber 2 g, Sugar 6.5 g
SOUTHWEST SPAGHETTI SQUASH CASSEROLE
Steps:
- Preheat oven to 375° F.
- In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
- Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.
Nutrition Facts : Calories 386 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 10 grams fat, Fiber 9 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 862 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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
Make and share this Spaghetti Squash Casserole recipe from Food.com.
Provided by Scarycarrie_ca
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Coat a baking sheet with cooking spray.
- Place the squash, cut side down, on the sheet.
- Bake for 30 minutes or until tender when pierced with a sharp knife.
- Allow to cool slightly.
- With a fork, scrape the squash strands into a large bowl.
- Meanwhile, warm the oil in a medium skillet set over medium heat.
- Add the onion, garlic and basil.
- Cook for 4-5 minutes or until the onion is soft.
- Add the tomatoes.
- Cook for 3 to 4 minutes, or until the mixture is dry.
- To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and the onion mixture.
- Stir well to mix all ingredients.
- Spray a 9x13 baking dish with cooking spray.
- Pour mixture into prepared dish.
- Sprinkle with the Parmesan cheese and bread crumbs.
- Bake for 30 minutes or until bubbly and heated through.
SPAGHETTI SQUASH CASSEROLE
Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. Not to mention, spaghetti squash is a low-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe. A sprinkling of nutty fontina cheese melts into a gooey topping.
Provided by Devon O'Brien
Categories Healthy Squash Casserole Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
- Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
- Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 27.5 g, Cholesterol 118 mg, Fat 19.8 g, Fiber 7.1 g, Protein 42.9 g, SaturatedFat 9.4 g, Sodium 719.1 mg, Sugar 13.4 g
CREAMY SPINACH SPAGHETTI SQUASH CASSEROLE
Creamy Spinach & Spaghetti Squash Bake with sautéed spinach, red pepper, garlic, and three kinds of cheese. Keto-friendly recipe, too!
Provided by Sheila Thigpen
Categories Vegetables & Sides
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Slice spaghetti squash in half length-wise. Scoop out seeds and place cut side down in a glass baking dish. Pour 1/2 cup water into dish and bake for about 30-35 minutes. With a fork gently shred the pulp from the inside of the squash and set aside.Reduce oven heat to 375 degrees.
- On top of stove, heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper. Sauté about 5 minutes, until tender. Add the garlic and cook until fragrant, about 1 minute.
- Add the spinach to the skillet and season with the nutmeg, salt, and pepper. Cook and stir until the spinach is wilted.
- Gently stir in the cream cheese until melted. Add the spaghetti squash and stir until combined.
- Pour the mixture into a casserole dish that is lightly coated with cooking spray. Top with the mozzarella and parmesan cheese. Bake at 375 degrees for 30 minutes, or until bubbly and cheese is lightly browned.
Nutrition Facts : ServingSize 1 g, Calories 229 kcal, Carbohydrate 17 g, Protein 10 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 592 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 5 g
SPAGHETTI SQUASH CASSEROLE RECIPE
A Healthy Spaghetti Squash Casserole Recipe that is SO easy and delicious. Simple ingredients get baked in the oven for a quick meal
Provided by The Clean Eating Couple
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees + prepare a greased 9x13 oven safe dish
- Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked OR cook in instant pot following these directions.
- While spaghetti squash is cooking, make shredded chicken. You can cook it in the instant pot, crockpot, or bring a pot of water to a boil on the stove. Cook the chicken in boiling water for 10 minutes + shred (You can also buy a rotisserie chicken + shred!)
- While the chicken cooks, remove spaghetti squash from microwave + shred.
- Once the chicken has cooked, pull it apart with forks to shred.
- In a bowl, add shredded spaghetti squash, enchilada sauce, shredded chicken, beans, corn, green chiles.
- Mix all ingredients until combined + place in a greased 9x13 oven safe baking dish. Top with cheddar cheese.
- Bake at 400 for 20 minutes until the top starts to brown.
- Serve + enjoy!
Nutrition Facts : ServingSize 2 cups, Calories 370 kcal, Carbohydrate 29 g, Protein 31 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 494 mg, Fiber 7 g, Sugar 4 g
SPAGHETTI SQUASH BREAKFAST CASSEROLE
Hungry for a hot breakfast? This spaghetti squash breakfast casserole is low carb, gluten-free and will warm you right up. Recipe from All Day I Dream About Food
Provided by Zeenah Z.
Categories Breakfast
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and line a large baking sheet with parchment paper. Grease a 9x13 inch glass or ceramic baking dish.
- With a large, sharp knife, cut spaghetti squash in half lengthwise. Place on baking sheet cut-side down and bake until soft and squash can be squeezed easily with your hands.
- Meanwhile, cook sausage in a large skillet according to package directions. Thinly slice and transfer to a large bowl.
- Heat butter in the same skillet over medium heat. When melted and hot, add mushrooms, garlic, and salt and sauté until mushrooms are golden brown. Transfer mushrooms to the same bowl and add spinach, feta and parmesan.
- Remove squash from oven and scoop out and discard seeds. Scoop the flesh into the bowl along with the other ingredients. Mix well to combine.
- In a medium bowl, whisk together eggs and whipping cream. Stir into vegetables and mix well. Season with additional salt and pepper to taste.
- Spread the mixture in the prepared baking pan and bake 40 to 60 minutes, until puffed and set all the way through. Remove and let cool a few minutes before serving.
Nutrition Facts : Calories 233 kcal, Carbohydrate 8 g, Protein 12 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 594 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BAKED SPAGHETTI SQUASH CASSEROLE
A healthy low-carb dish every one likes. I have taken it to pot-lucks and people love it. Ground beef or Italian sausage can be added. I have even used leftover spaghetti sauce in this.
Provided by iamviv
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Pierce spaghetti squash in several places with a knife. Microwave on medium-high, rotating every 5 minutes, until tender, 10 to 15 minutes. Remove from microwave. Let cool until easily handled, 5 to 10 minutes.
- Cut squash in half and scoop out seeds. Scrape insides of squash into spaghetti strands with a fork. Transfer to the greased baking dish.
- Pour tomatoes, 3/4 cup Parmesan cheese, oregano, basil, garlic, and salt over spaghetti squash; mix well. Sprinkle remaining 1/4 cup Parmesan cheese on top.
- Bake in the preheated oven until golden and bubbly, 45 to 60 minutes.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 10.4 g, Cholesterol 8.8 mg, Fat 3.5 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 1.8 g, Sodium 472.8 mg, Sugar 2.6 g
CHICKEN SPAGHETTI SQUASH
In this twist on a classic Southern dish, the noodle-like strands of crisp-tender squash find their way into a creamy chicken and vegetable casserole.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
- Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
- Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.
More about "baked spaghetti squash casserole food"
CHEESY SPAGHETTI SQUASH CASSEROLE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (283)Calories 226 per servingCategory Side Dish
- Preheat oven to 400 degrees F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
- If you need to cook the spaghetti squash: Pierce the spaghetti squash in a few spots with a sharp knife. Microwave 6 minutes; turn to the other side and microwave 6 more minutes, until soft to the touch. Let stand for 5 minutes to finish cooking. Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow to cool 5 minutes, until easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a bowl. Set aside.
- In a large bowl, lightly whisk the egg. Add the sour cream, kosher salt, black pepper, dried thyme, and minced garlic. Whisk until smooth.
10 BEST BAKED SPAGHETTI SQUASH CASSEROLE RECIPES | YUMMLY
From yummly.com
SPAGHETTI SQUASH CASSEROLE - KETO, GLUTEN FREE » LEELALICIOUS
From leelalicious.com
5/5 (1)Category DinnerCuisine Fusion, ItalianCalories 227 per serving
- Instant Pot: Poke the squash with a knife all around. Add 1 cup water to the pressure cooker. Add the spaghetti squash on a trivet. Cook for 20 minutes on high pressure. Then quick release the pressure. Cut in half lengthwise and scoop out the seeds.
HAWAIIAN BAKED SPAGHETTI SQUASH CASSEROLE - FOOD FAITH FITNESS
From foodfaithfitness.com
Reviews 58Category Dinner, Main CourseCuisine AmericanTotal Time 2 hrs
- Slice the squash in half and scrape out the seeds. Rub the insides with the olive oil and sprinkle with salt and pepper.
- Bake the squash, cut-side up until fork tender, about 45-55 minutes. Set aside until cool enough to handle, about 10-15 minutes.
- Place a large colander over a bowl and line the inside of the colander with paper towel. Scrape the squash out of the shell and place it into the colander to absorb some of the moisture. Let it sit for about 10 minutes.
STUPID EASY SPAGHETTI SQUASH ALFREDO CASSEROLE | LIVE EAT ...
From liveeatlearn.com
4.2/5 (7)Total Time 45 minsCategory Main Dishes, PastasCalories 318 per serving
- Prep: Preheat oven to 400°F (204°C). Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with most of the olive oil and rub to evenly coat. Place cut-side down on a baking sheet and prick the outside with a fork. Spread broccoli florets onto the same baking sheet and drizzle with remaining olive oil, tossing to coat it evenly.
- Roast: Roast for about 30 minutes, or until squash is fork tender but still a little firm. Broccoli should be lightly browned (if it cooks more quickly, take it out of the oven earlier than the squash). When squash is finished, flip it over and allow to cool enough to touch.
- Assemble: In a large bowl stir together spaghetti squash strands, roasted broccoli, Alfredo sauce, and ½ cup of the cheese. Pour into a large casserole dish and gently pack so that it's in an even layer. Sprinkle with remaining ½ cup of cheese.
4-INGREDIENT BAKED SPAGHETTI SQUASH PEPPERONI PIZZA CASSEROLE
From delightfulmomfood.com
5/5 (4)Total Time 30 minsCategory Entree, Main, Main DishCalories 333 per serving
- Preheat the oven to 350 degrees F. In a large bowl add the cooked spaghetti squash noodles and marinara sauce and mix to combine then pour into a large 9x13 rectangle or oval baking dish. Sprinkle the cheese on top then add turkey pepperoni.
- Bake uncovered for 20 minutes or until heated through. If it starts to burn on the sides cover with foil.
SPAGHETTI SQUASH CASSEROLE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (97)Calories 286 per servingCategory Casserole, Dinner, Entree, Main Course
- Cook squash until tender *see note. Once cooked, use a fork to scrape the strands of spaghetti squash. Remove strands and set aside.
BAKED SPAGHETTI SQUASH CASSEROLE {EASY AND CHEESY ...
From laurenfitfoodie.com
4.7/5 (23)Total Time 45 minsCuisine ItalianCalories 219 per serving
- Bring a skillet to medium heat. Add the beef and season with 1 tsp of creole seasoning and salt and pepper to taste. Crumble the beef as it cooks. Once beef has cooked through, turn off heat and set aside.
- In a large mixing bowl, add softened cream cheese, cottage cheese, and 1 tbsp of creole seasoning. Using a hand mixer, blend until everything is combined. Add the marinara sauce and stir until it has mixed in thoroughly. Then, add in the beef and spaghetti squash strands (make sure you drain the water from them first!) and fold in until all ingredients are combined.
- Add the spaghetti squash mixture to the baking dish and spread out evenly. Sprinkle with cheese and bake for about 30 minutes, or until hot and bubbly.
SPAGHETTI SQUASH CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
Servings 12Total Time 1 hr 35 mins
- Preheat oven to 425°F. Rub cut sides of squash evenly with 3 tablespoons of the oil; sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Arrange, cut sides down, on a baking sheet lined with parchment paper. Roast in preheated oven until easily pierced with a knife, 40 to 45 minutes. Remove from oven. Reduce oven temperature to 350°F. Let squash cool 10 minutes.
- While squash cools, heat remaining 1 tablespoon oil in a large skillet over medium-high. Add beef; cook, stirring often, until just browned, 4 to 5 minutes. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes. Stir in marinara and remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring constantly, 1 minute. Remove from heat.
- Using a fork, scrape cooled squash flesh into large strands, and place in a large bowl. Discard shells. (Strands may be stored in an airtight container in refrigerator up to 2 days.) Add beef mixture to squash in bowl; toss to combine. Stir in half (about 2 cups) of the mozzarella and half (about 1/4 cup) of the Parmesan.
- Spoon mixture into a 13- x 9-inch baking dish. Sprinkle evenly with remaining 2 cups mozzarella and 1/4 cup Parmesan. Bake at 350°F until cheese is lightly browned, 30 to 35 minutes. Let cool 5 minutes. Sprinkle with parsley. Serve.
MEXICAN SPAGHETTI SQUASH CASSEROLE - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
4.8/5 (13)Total Time 1 hr 30 minsCategory DinnerCalories 384 per serving
- Cook ground turkey in a nonstick skillet over medium heat, breaking it up with a spatula and cooking until no pink remains (roughly 7 minutes). Cool slightly.
- In a large bowl, stir together all ingredients, reserving 3/4 cup of cheese. Scrape into a deep 9X13 inch casserole dish and sprinkle with the reserved 3/4 cup of cheese.
BROCCOLI-CHEDDAR SPAGHETTI SQUASH CASSEROLE RECIPE ...
From eatingwell.com
Category Healthy Broccoli Casserole RecipesCalories 262 per servingTotal Time 55 mins
- Place squash halves cut-side down in a microwave-safe dish. Add 2 tablespoons water. Microwave on High until the squash is tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) When cool enough to handle, use a fork to scrape the squash flesh into a medium bowl. Season with 1/4 teaspoon each salt and pepper.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened and starting to brown, 2 to 3 minutes. Add broccoli and cook, stirring, until tender, 4 to 5 minutes. Add garlic and cook, stirring, for 1 minute.
- Whisk milk, cornstarch and the remaining 1/4 teaspoon each salt and pepper in a measuring cup. Add to the pan along with 1 1/4 cups cheese. Cook, stirring, until thickened and the cheese is melted, 1 to 2 minutes more. Remove from heat and stir in the squash flesh. Transfer to the prepared baking dish and sprinkle with the remaining 1/4 cup cheese. Bake until heated through and browned in spots, 15 to 18 minutes. Let rest for 10 minutes before serving.
SPAGHETTI SQUASH CASSEROLE RECIPE - MELISSA ROBERTS | …
From foodandwine.com
Servings 8Total Time 1 hr 15 minsCategory Casseroles
- Preheat the oven to 400°. On a large rimmed baking sheet, arrange squash cut side up. Rub the flesh with the 1 tablespoon of olive oil, sprinkle with 1 tablespoon chopped thyme, and season with salt and pepper. Roast about 1 hour, until the squash is easily pierced with a knife. Keep the oven hot.
- Meanwhile, grease a 2-quart shallow baking dish with olive oil. When the squash is cool enough to handle, scoop out the flesh with a large spoon, breaking up any extra long strands with a fork and transfer to the dish.
- In a medium saucepan, melt the butter over moderate heat. Stir in the garlic and cook until just fragrant, about 30 seconds. Add the flour and cook, stirring constantly, 2 minutes (do not let it brown). Gradually whisk in the milk and bring to a boil, then simmer over moderately low heat, stirring frequently, until the sauce begins to thicken, 3 to 5 minutes. Remove the garlic clove and stir in the nutmeg, 3/4 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/2 tablespoon thyme.
- Pour the sauce over the squash and sprinkle with the cheeses. Bake 25 to 30 minutes, until top of the casserole is browned and bubbling. Let cool 10 minutes before serving.
SPAGHETTI SQUASH CASSEROLE - WELL PLATED BY ERIN
From wellplated.com
5/5 (84)Calories 193 per servingCategory Main Course
- 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.
- Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.
- 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.
SPAGHETTI SQUASH CASSEROLE WITH RICOTTA AND SPINACH RECIPE ...
From realsimple.com
3/5 (324)Total Time 1 hr 30 minsServings 8Calories 245 per serving
- Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.
- Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.
- With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.
- Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.
SKILLET SPAGHETTI SQUASH CASSEROLE | GIANT FOOD
From recipecenter.giantfood.com
Servings 4Calories 510 per servingTotal Time 55 mins
SPAGHETTI SQUASH CASSEROLE (LASAGNA STYLE) - OUR SALTY KITCHEN
From oursaltykitchen.com
Cuisine AmericanTotal Time 1 hr 25 minsCategory Main CourseCalories 442 per serving
THE BEST SPAGHETTI SQUASH CASSEROLE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
Cuisine ItalianTotal Time 1 hr 20 minsCategory Main CourseCalories 271 per serving
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