SPAGHETTI SQUASH CASSEROLE
This recipe comes from a country cookbook and is a fantastic squash recipe, I make it quite often in the fall season when I have lots if leftover squash from summers crop, if you are a lover of spaghetti squash, then you will love this recipe! cooking time does not include cooking the squash.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375°F.
- Grease a 2-quart baking dish.
- Slice the squash in half lengthwise; remove and discard the seeds.
- Place squash cut side down in a baking dish.
- Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.
- Meanwhile melt butter in a skillet.
- Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.
- Add the tomatoes; cook until most of the liquid is evaporated; set aside.
- When squash is cool enough to handle, use a fork to separate into strands.
- Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.
- Pour into greased dish.
- Sprinkle with parmesan cheese.
- Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.
Nutrition Facts : Calories 295.4, Fat 16, SaturatedFat 9.3, Cholesterol 49.5, Sodium 396.1, Carbohydrate 24.2, Fiber 2.3, Sugar 4.5, Protein 15.1
HOW TO COOK SPAGHETTI SQUASH
There are so many ways to serve this wonderful veggie. I use it in place of pasta. You can experiment with different sauces and herbs to create a great tasting dish. Try it with Alfredo sauce, or add some pesto and butter or your favorite herbs. Look for more recipes I posted for this veggie.
Provided by Johnney
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- (BAKE IT).
- Pierce the whole shell several times with a large fork or skewer and place in baking dish.
- Cook squash in preheated 375°F oven approximately 1 to 1-1/2 hours or until flesh is tender, It took about 1 1/2 hours for mine to tender up.
- *****.
- (BOIL IT).
- Heat a pot of water large enough to hold the whole squash.
- When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size.
- When a fork goes easily into the flesh, the squash is done.
- *****.
- (MICROWAVE IT).
- Cut squash in half lengthwise; remove seeds.
- Place squash cut sides up in a microwave dish with 1/4 cup water.
- Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash.
- Add more cooking time if necessary.
- Let stand covered, for 5 minutes.
- With fork "comb" out the strands.
- *****.
- (SLOW COOKER or CROCK-POT).
- Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit.
- Add 2 cups of water to slow cooker.
- Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.
- Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands, (See photos.).
- You can do these steps ahead of time, then prepare any of the spaghetti squash recipes whenever the mood strikes.
- BUYING & STORING.
- When buying spaghetti squash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about five cups.
- Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.
Nutrition Facts : Calories 140.7, Fat 2.6, SaturatedFat 0.5, Sodium 77.2, Carbohydrate 31.4, Protein 2.9
MICROWAVE SPAGHETTI SQUASH
Microwaving spaghetti squash is much easier and quicker than waiting for it to roast in the oven. Once done, it is ready to be topped with your favorite ingredients, or kept simple with just a pat of butter and some salt. For longer strands, cut the squash crosswise instead of lengthwise.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Carefully cut stem end off the spaghetti squash. Poke a few small slits in the squash in a dotted line where you plan to slice the squash. Carefully cut between the slits until the squash is cut in half. Scoop out seeds and pulp.
- Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
- Microwave on high power until skin is soft and can be pierced with a fork, 12 to 15 minutes. If dish is too big to rotate, turn off the turntable and rotate dish halfway through.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 23.5 g, Fat 1.9 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 59.7 mg
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
- Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
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