Layered Spaghetti Squash Casserole Food

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.

BAKED SPAGHETTI SQUASH CASSEROLE

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.

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.

LOW-CARB SPAGHETTI SQUASH CASSEROLE

Steps:

• Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
• Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
• While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
• Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
• Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
• Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
• Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
• Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
• Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.

LAYERED SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375. Mix cheeses together and set aside.
• Heat olive oil is a skillet. Add the onion, peppers and garlic and saute over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for 15 minutes.
• Mix squash well with cooked veggies and spread half in bottom of a 9x13 pan. Top with half the cheese mixture. Then spread the rest of the squash mixture and then end with the remaining cheese.
• Bake for30 minutes until cheese is bubbly and slightly golden. Let cool and set for 10-15 minutes before serving.