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.
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.
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.
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