Caramelized Onion Spaghetti Squash Casserole Food

CARAMELIZED ONION SPAGHETTI SQUASH CASSEROLE RECIPE - (3.9/5)

Steps:

• 1. Preheat the oven to 400°F and grease an 8x8 casserole dish with olive oil. 2. Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut-side down on a baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender. 3. While the squash is baking, prepare the caramelized onions and mushrooms. Heat the olive oil in a frying pan over medium-high heat, then add the onions and mushrooms. Lower the temperature to medium and cook the onions and mushrooms until beginning to brown, stirring occasionally to prevent burning, for around 10 minutes. Add the water to the pan and stir the onions and mushrooms to pick up the brown bits in the bottom of the pan. Cook the onions and mushrooms for 8-10 minutes, until there is no more water in the pan. 4. Remove the squash from the oven, scoop out the flesh and place it in the casserole dish. Stir in the caramelized mushrooms,onions, tomato sauce and garlic powder. Add the whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. 5. Bake uncovered for 1 hour in the oven, until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Let rest for 10 minutes before serving.

CARAMELIZED ONION PASTA

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

SPAGHETTI SQUASH CASSEROLE

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.

CARAMELIZED ONION & BACON SPAGHETTI SQUASH

Steps:

• Cut the squash in half and carefully remove the seeds. Turn upside down in a baking pan. Bake at 375-degrees for about 45 minutes.
• Cool for 10 minutes, then using a fork, scrape out squash into serving bowl.
• While squash is cooling, cut bacon with scissors into 1 inch pieces. Cook bacon to half done. Drain off most of bacon grease.
• Add onions and garic to bacon in pan. Cook together until bacon crisps and onions caramelize, about 5 minutes.
• Pour bacon/onion mixture over squash. Season with salt, pepper and parmesan cheese.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Begin by gathering and prepping all of your casserole ingredients according to the ingredient list above to have ready and organized for use.
• Preheat the oven to 400°, and line a large baking sheet with foil.
• Drizzle a couple of tablespoons worth of the olive oil over the cut sides of the spaghetti squash, and sprinkle over a couple of generous pinches of salt and black pepper, as well as the granulated onion and garlic.
• Place all four squash halves onto the baking sheet cut-side down, and roast for about 1 hour (or a little more if the squash are larger), or until they can easily be pierced with a skewer.
• While the squash roasts, place a large, heavy-bottom skillet over medium-high heat, and drizzle in about 3 tablespoons of the olive oil. Once hot, add in the sliced onions, along with a couple of pinches of salt and pepper, and saute the onions for about 10 minutes, or until golden-brown.
• Next, add the ground turkey into the onions, along with another pinch of salt and pepper, plus the white pepper, breaking it up with a spatula into a fine crumble. Cook that for about 2-3 minutes, or until the turkey becomes a deep golden-brown.
• Next, stir in the garlic, followed by the spinach, and allow that to wilt into the turkey mixture for about 30 seconds to 1 minute. Stir in the sage and the thyme leaves, and spoon the mixture into a bowl. Set aside.
• Once the spaghetti squash is tender, remove from oven and allow it to cool for about 20 minutes, just so that you can easily handle it. Turn the oven temperature down to 375°.
• Then, using a fork, pull the squash flesh away from the shell, fluffing it a bit to create those spaghetti-like strands, and spoon those into a large bowl. Set aside for a moment.
• Gather and prep all of your creamy Gruyere sauce ingredients according to the ingredient list above to have ready and organized for use.
• To prepare the sauce, place a medium-large pot over medium heat, and add in the butter and garlic. Once the butter is melted, sprinkle in the flour, and using a whisk, whisk the flour into the melted butter to create a roux.
• Slowly pour the milk into the roux, whisking all the while to avoid lumps from forming, and allow the sauce to come to a vigorous simmer and thicken up. Once the sauce begins to thicken, allow it to simmer for about 2-3 minutes more, to tighten up the sauce.
• Turn off the heat, and sprinkle in a generous couple of pinches of salt, black pepper, the Italian seasoning, and the pinch of nutmeg. (Taste the sauce to see if additional salt is needed, as you want the sauce to be nice and savory since it'll be combined with a lots of spaghetti squash.)
• Add in the 1/4 cup grated Gruyere cheese and whisk to blend/melt it into the sauce.
• To assemble the casserole, add the spaghetti squash strands directly into the sauce, along with the turkey/onion/spinach mixture. Using a large spoon, gently combine the sauce with the squash and turkey mixture, making sure that everything is well combined. Check to see if any additional salt or pepper is needed.
• Next, lightly mist a 3 quart baking dish with cooking spray, and spoon the spaghetti squash mixture into it. Sprinkle over top the 3/4 cup of grated Gruyere cheese, and place into the oven, uncovered, to bake for 20 minutes. After 20 minutes, sprinkle over top the French fried onions, and bake an additional 5 minutes.
• To serve, garnish with thyme leaves, and enjoy.

SPAGHETTI SQUASH CASSEROLE RECIPE BY TASTY

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!

CARAMELIZED SQUASH & ONION

Steps:

• Slice onion into medium-sized pieces.
• Slice squash into rounds.
• Cut ends off snap peas (if necessary).
• Melt butter in pan and add vegetables and seasoning.
• Cook over med-low heat stirring periodically and covering pan in between to soften veggies.
• Cook until very tender and light to medium brown (squash pieces will begin to fall apart).
• Serve warm and enjoy!