Fresh Spaghetti Squash Casserole Food

BAKED SPAGHETTI SQUASH CASSEROLE

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.

COPYCAT SPAGHETTI SQUASH CASSEROLE FROM TRUE FOOD KITCHEN

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

Steps:

• Preheat oven to 375 degrees F. Coat a baking pan with cooking spray. (function() { var a="",b=[ "adid=ada-foodhub-3-378408389", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

BAKED SPAGHETTI SQUASH W/ FRESH TOMATOES & PARMESAN CHEESE

Steps:

• Preheat Oven to 375°F. Oil a sheet pan with 1 tablespoon of olive oil.
• Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
• Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells. Set aside.
• Heat a large saute pan over medium heat. Add remaining 2 tablespoons of olive oil and then add onion and garlic.Cook until soft, stirring every 30 seconds, then add tomatoes. Cook tomatoes until tender, about 2-3 minutes.
• Add spaghetti squash strands and salt to the tomato mixture and continue cooking until the spaghetti squash is heated through (usually less than a minute.)Remove pan from heat. Gently fold in Parmigiana Reggiano cheese and fresh basil. Season with additional sea salt and fresh cracked pepper to taste (optional) Serve immediately.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 400ºF. Spray an 8x8 baking dish with cooking spray and set aside.
• Rub the cut side of the squash lightly with olive oil and season with salt and pepper. Place both halves cut side up on a rimmed baking sheet and bake until tender when pierced with a fork, 50-60 minutes. Remove from the oven and allow to cool slightly before scraping the insides of the squash with a fork to remove the stringy flesh. Place the squash "noodles" in a large bowl and set aside.
• While you're waiting for the squash to cool, heat olive oil in a large pan over medium heat. Once hot, add the onions and cook, stirring frequently, until beginning to soften, 3-4 minutes. Add the mushrooms and cook, stirring frequently, 5 minutes more. Add the garlic and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
• Add the onion mixture to the squash along with the tomatoes, oregano, and thyme. Stir thoroughly to combine. Transfer the mixture to the prepared baking dish and sprinkle with cheese. Bake 30 minutes or until cheese is melted and it is hot throughout. Garnish with chopped parsley if desired and serve.

CREAMY SPINACH SPAGHETTI SQUASH CASSEROLE

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.

SPAGHETTI SQUASH CASSEROLE

Steps:

• To cook the raw spaghetti squash, start by preheating the oven to 400 degrees and lining a baking sheet with aluminum foil. Spray liberally with nonstick cooking spray. Lay the spaghetti squash horizontally on your cutting board. Taking a firm grip of the squash, use a large chef's knife to carefully slice off the top and bottom edges. Reposition the squash so it's standing upright and slice downwards, slicing the squash into two equal halves. Scoop out any seeds and place each half on the prepared sheet tray, cut-side down. Bake 45-50 minutes, until the flesh is tender and easily pierced with a fork. Remove from the oven and let rest while you work on your sauce. Reduce oven to 375 degrees and spray a 9x13 in a casserole dish with nonstick cooking spray. Heat olive oil in a large skillet over medium-high heat. Add carrots, celery, and onion and sauté until the onions are translucent and the carrots and celery are beginning to soften - about five minutes. Add garlic and cook until fragrant, about 30 seconds more. Add the ground chicken and cook, stirring often, until cooked through and no pink remains. Add tomato paste, diced tomatoes, marinara, Italian seasoning, salt, and pepper, and turn the heat to low. Allow the sauce to simmer for 5-10 minutes, stirring occasionally, to enhance the flavor. While the sauce is simmering, take a fork to the inside of your spaghetti squash, running it through the flesh to create spaghetti-like strands. Measure out 1000 grams of the strands into a large bowl and set aside. Once your sauce has finished simmering, stir in the balsamic vinegar and pour over the cooked spaghetti squash. Mix well and transfer to a casserole dish. Cover the casserole with an even layer of cheese then bake for 25 minutes, until the top is gold and bubbly. Let sit for ten minutes. Slice, serve, and enjoy!

SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 350.
• In a bowl, mix ham, spaghetti squash, and mushrooms. Set aside.
• In a separate bowl, combine soup and milk (or half n half). Mix well. Fold in half of the cheese.
• Spray a 11 x 7 baking dish.
• Pour the ham ingredients into the pan. Sprinkle the broccoli florets and cheese over the top of the ham.
• Pour the soup bowl ingredients over top the ham and broccoli ingredients.
• In a small bowl, combine the seasoned breadcrumbs and butter together. Sprinkle over the soup layer.
• Bake for approximately 30 - 35 minutes.
• Optional: You can bake the dish after step 6, and in the last few minutes of cooking time, add the breadcrumbs and broil to a desired brownness if your oven runs hot and may burn the crumbs before the cooking time is up.

SPAGHETTI SQUASH PIZZA CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Cut the spaghetti squash in half lengthwise and scoop out all the seeds. Brush with just a little olive oil (about a teaspoon) and sprinkle with salt and pepper. Place both halves of the squash cut side down on a prepared baking sheet and bake in the oven for 35 to 40 minutes.
• While the squash is roasting, drizzle oil into a large pan over medium heat and sauté the onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is browned and crumbled, draining if necessary.
• Stir in seasonings and salt/pepper, then pour in the marinara and mix well until everything is combined. Bring the sauce to a boil, then reduce the heat and let the sauce simmer for about 10 minutes.
• Remove the squash from the oven and let cool for a few minutes until it's easier to handle then using a fork, scrape out all the insides and add to the sauce that's simmering on the stove.
• Toss spaghetti squash with meat sauce and cook for about 3 more minutes, just so all those flavors can heat through.
• Transfer spaghetti squash and meat sauce to a 9×13 casserole dish lightly coated with nonstick spray. Top with shredded mozzarella cheese, layer pepperonis and sprinkle with additional Italian seasoning (and red pepper flakes), if desired.
• Bake the pizza casserole in the oven, uncovered for about 25 minutes until hot and bubbly. Serve and enjoy!

SPAGHETTI SQUASH CASSEROLE

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

Steps:

• Preheat the oven to 450°F. Mist a baking sheet with nonstick cooking spray, and set it aside. Mist a wide, shallow, 2-quart casserole dish with nonstick cooking spray, and set it aside.
• Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds with a large spoon, and discard them. Place the squash, cut side down, on the prepared baking sheet Bake it for 35 to 45 minutes , or until tender when pierced with a fork. Let the squash cool until it can be comfortably handled. Then scrape out the flesh with a fork, and place it in a very large mixing bowl. Reduce the oven heat to 400°F.
• Meanwhile, place 1 tablespoon of olive oil in a large skillet, and heat it over medium-high. When the oil is hot, add the onion and saute it for 5 minutes. Add the mushrooms, garlic, basil, and oregano, and saute for 5 minutes longer. Add the tomatoes and continue to saute until the tomatoes are softened and most of the liquid has evaporated.
• Place the remaining ingredients except the nutritional yeast flakes and remaining I tablespoon of olive oil in the mixing bowl with the squash. Add the sauteed vegetables and herbs, and mix until everything is thoroughly combined.
• Pack the mixture into the prepared casserole dish, and smooth out the top. Sprinkle the nutritional yeast flakes over the casserole, and drizzle the remaining olive oil over the top.
• Bake the casserole uncovered for 40 minutes, or until it is golden brown, bubbly, and hot.
• The Cook's Secrets:
• To make fresh bread crumbs, whirl torn pieces of bread in a food processor fitted with a metal blade until they are finely crumbed.
• For dry bread crumbs, prepare fresh bread crumbs as directed above. Then spread the crumbs in a thin layer on a dry baking sheet. Place the crumbs in a preheated 200°F oven until they are dry, about 1 hour. Measure out the amount you need, and store any leftover crumbs in an airtight container at room temperature. Alternatively, purchase packaged whole wheat bread crumb s. They are available in natural food stores and many supermarkets

SPAGHETTI SQUASH FETA CHEESE CASSEROLE

Steps:

• Preheat your oven to 400°F.
• Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil. Then, sprinkle with Everything but the Bagel seasoning and place face down on a baking sheet.
• Bake for 25-30 minutes or until the squash can be shredded with a fork.
• While the squash is baking, grease a casserole dish. Then, place the block of feta cheese, fresh herbs, sliced cherry tomatoes, and diced onion in the dish.
• Place casserole dish in the oven on the same rack as the squash and bake for 30 minutes.
• Next, let's start preparing the ground turkey. Heat a skillet to medium-heat and spray with cooking oil. Then, add the ground turkey, minced garlic, and Italian seasoning. Cook until the meat is done.
• Grab a small sauce pot. Add the Knorr Pesto Seasoning packet and cook according to instructions on the bag. NOTE: If you want to make this more macro-friendly, spray cooking spray into the pesto instead of using olive oil. You'll have to spray a decent amount, but I've done it before and it works.
• Once the spaghetti squash, feta, and vegetables are done baking, remove from the oven. Shred the spaghetti squash with two forks and place into the casserole dish with the baked feta and vegetables.
• Fold in chopped spinach immediately. The heat from the other ingredients will make the spinach wilt just like we want.
• Then, stir in the cooked ground turkey. Add the pesto sauce and keep stirring.
• Top the casserole with mozzarella cheese. Broil at 500°F for 3-5 minutes or until cheese starts to bubble/brown.
• Serve hot or put into meal prep containers for the week!

SPAGHETTI SQUASH MEATBALL CASSEROLE

Steps:

• Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.

AIR FRYER SPAGHETTI SQUASH

Steps:

• Wash your squash well. Place on cutting board, and cut off the two ends (stem and bottom). Then cut the squash down the center into two halves.
• Using a large spoon, scoop out the center seeds so that it is clean and clear. Flip the squash over cut side down, and poke with a fork a few times.
• Place the two halves in the air fryer basket cut side facing up. Drizzle with olive oil, and rub into the flesh. Sprinkle with salt and pepper.
• Bake in the air fryer at 400 degrees F for about 25 minutes, or until the flesh easily scrapes away with a fork.
• Transfer to a serving dish. Using a fork, scrape the squash from the outside in. Continue scraping until you've released all of the squash on both sides and have something that looks like long spaghetti noodles!
• Top with fresh chopped herbs! Serve as a side dish, or any way you like it!

KETO SPAGHETTI SQUASH ALFREDO CASSEROLE

Steps:

• Preheat the oven to 400 degrees if cooking the spaghetti squash in the oven. Otherwise, refer to the notes section for other ways to cook the squash.
• In a small saucepan, melt the butter over low heat.
• To the melted butter add the heavy cream, garlic powder, onion powder, salt, pepper, nutmeg powder, softened cream cheese, and shredded parmesan cheese.
• Cook the sauce over medium-low heat for about 5-7 minutes until the cheeses melt and the sauce thickens. Set it aside
• In a small bowl combine the shredded mozzarella cheese and shredded parmesan cheese. Top the casserole before baking.
• Preheat the oven to 350 degrees.
• In a large bowl, add the spaghetti squash, and the prepared alfredo sauce, toss well. Stir well making sure that everything is coated well with the sauce.
• Spread the alfredo mixture evenly into the buttered casserole dish.
• Top evenly with the cheese topping.
• Bake the casserole for 35-45 minutes until golden brown.
• Broil for 3-5 minutes if at the 45-minute mark the casserole hasn't browned.
• Store leftovers in the refrigerator for up to 3 days.

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!

FRESH SPAGHETTI SQUASH CASSEROLE

Steps:

• Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.
• Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; sauté until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside.
• Scoop out the squash, separating strands with a fork.
• Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese. Pour into a greased 2-qt. casserole. Sprinkle with Parmesan cheese.
• Bake, uncovered at 375° for 40 minutes or until heated through and top is golden brown.

SPAGHETTI SQUASH CASSEROLE

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!