SPAGHETTI SQUASH CASSEROLE
Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. Not to mention, spaghetti squash is a low-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe. A sprinkling of nutty fontina cheese melts into a gooey topping.
Provided by Devon O'Brien
Categories Healthy Squash Casserole Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
- Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
- Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 27.5 g, Cholesterol 118 mg, Fat 19.8 g, Fiber 7.1 g, Protein 42.9 g, SaturatedFat 9.4 g, Sodium 719.1 mg, Sugar 13.4 g
BAKED SPAGHETTI SQUASH CASSEROLE
Provided by Kelly
Number Of Ingredients 14
Steps:
- To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
- Bake squash in the oven for 45 minutes until tender.
- Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
- Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
- When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
- Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
- In a 9×13 inch baking dish, spoon 1 1/2 cups of meat sauce into bottom and spread out evenly. Layer with 1/2 of the spaghetti squash then 1 1/2 cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1 1/2 cups) and top with mozzarella cheese.
- Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
- Top with remaining tablespoon of basil, serve and enjoy!
SPAGHETTI SQUASH CASSEROLE RECIPE
A Healthy Spaghetti Squash Casserole Recipe that is SO easy and delicious. Simple ingredients get baked in the oven for a quick meal
Provided by The Clean Eating Couple
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees + prepare a greased 9x13 oven safe dish
- Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked OR cook in instant pot following these directions.
- While spaghetti squash is cooking, make shredded chicken. You can cook it in the instant pot, crockpot, or bring a pot of water to a boil on the stove. Cook the chicken in boiling water for 10 minutes + shred (You can also buy a rotisserie chicken + shred!)
- While the chicken cooks, remove spaghetti squash from microwave + shred.
- Once the chicken has cooked, pull it apart with forks to shred.
- In a bowl, add shredded spaghetti squash, enchilada sauce, shredded chicken, beans, corn, green chiles.
- Mix all ingredients until combined + place in a greased 9x13 oven safe baking dish. Top with cheddar cheese.
- Bake at 400 for 20 minutes until the top starts to brown.
- Serve + enjoy!
Nutrition Facts : ServingSize 2 cups, Calories 370 kcal, Carbohydrate 29 g, Protein 31 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 494 mg, Fiber 7 g, Sugar 4 g
KETO SPAGHETTI SQUASH CASSEROLE
Keto Spaghetti Squash Casserole has garlic, chive cream cheese, herbs de Provence, and mozzarella cheese.
Provided by Taryn
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Spray a casserole dish with cooking spray. Put the cooked spaghetti squash in the dish.
- Combine the eggs, cream cheese, herbs, and salt in a small blender. Blend until smooth. Pour over the spaghetti squash.
- Sprinkle the cheese on top. Bake for 30-40 minutes until golden.
Nutrition Facts : ServingSize 0.5 cup (1/6th of the recipe), Calories 168 kcal, Carbohydrate 5 g, Protein 8 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 307 mg, Fiber 1 g, Sugar 2 g
LOW-FAT SPAGHETTI SQUASH CASSEROLE
Creamy, cheesy goodness of a pasta dish without the starch and a lot less fat. My husband was a big skeptic, but after he tried it, he went back for seconds! I like to make this on the weekend to reheat during the week to cut down on cooking after work. Can be reheated in the oven with a cover and comes out fine. Serve with a green salad or a side vegetable.
Provided by Maureenie
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
- Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
- Spray a 10 inch skillet with non-stick spray. Add onion, garlic, tomato, mushrooms, salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat.
- In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
- Add the sauteed veggies and combine.
- Add the spaghetti squash, folding it into the mixture.
- Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
- romano cheese and breadcrumbs on top. (You can add more parsley for color.).
- Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.
SPAGHETTI SQUASH PIZZA CASSEROLE
This Spaghetti Squash Pizza Casserole is the perfect low carb comfort food that is delicious, super filling and made with seasoned ground beef, melty cheese and your favorite marinara!
Provided by Kelly
Time 1h10m
Number Of Ingredients 11
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!
Nutrition Facts : ServingSize 1/6th of recipe, Calories 244 calories, Sugar 6.5 g, Sodium 668.5 mg, Fat 11.9 g, SaturatedFat 3.4 g, Carbohydrate 13.4 g, Fiber 2.7 g, Protein 23.9 g
SPAGHETTI SQUASH LASAGNA CASSEROLE (LOW CARB)
Spaghetti squash layered with ricotta and goat cheese mixture covered with tomato sauce and more cheese. Very forgiving recipe--feel free to add your own touches.
Provided by 76sarah
Categories One Dish Meal
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
- Take it out and leave on counter until cool.
- Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
- When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
- Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
- Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.
Nutrition Facts : Calories 396.9, Fat 27.9, SaturatedFat 12.5, Cholesterol 118, Sodium 890.3, Carbohydrate 10.4, Fiber 0.7, Sugar 3.1, Protein 26.6
BBQ BAKED CHICKEN SPAGHETTI SQUASH CASSEROLE
This crowd-pleasing, gluten free BBQ Baked Chicken Spaghetti Squash Casserole is cheesy, flavorful and delicious! You'll never know it's low carb and only 214 calories!
Provided by Taylor Kiser
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Cut you squash in half and scoop out the seeds and the guk inside. Place it on a cookie sheetface down, and bake it until it is fork tender (about 40 mins)
- Bring a medium sized potof salted water to a boil and boil your chicken until cooked through (20-25 mins.) Let cool.
- While your chicken and squash are cooking, dice the red onion and throw it into a grill pan on High heat, until it is has nice grill marks. (about 5 mins.) Set aside.
- Dice the green onion and cilantro and grate the cheddar cheese and set everything aside.
- Once your squash has cooked, it's time to throw everything together.
- Spray a casserole dish or cast-iron skillet with cooking spray.
- Using 2 forks, shred the chicken into small pieces and throw into a large bowl.
- Add in the spaghetti squash, grilled red onion, green onion, cilantro, salt, pepper, chile powder, cumin, garlic, paprika, red pepper flakes and 1/2 cup reduced fat cheddar cheese, reserving the rest for later
- In a medium sized bowl, combine the BBQ sauce and Greek yogurt
- Pour the yogurt mixture over the squash mixture and mix until well combined.
- Pour into the casserole dish and top with whole wheat panko and remaining cheddar cheese.
- Bake at 400 degrees for 25 minutes. Then turn your oven to HIGH broil and broil for around 5 minutes, until the topping is brown and bubbly.
- Devour!
Nutrition Facts : Calories 214 kcal, Carbohydrate 17.6 g, Protein 21.9 g, Fat 6.4 g, SaturatedFat 3.3 g, Cholesterol 43.3 mg, Sodium 650.7 mg, Fiber 4.5 g, Sugar 10.4 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
CHICKEN SPAGHETTI SQUASH BAKE
This chicken spaghetti squash casserole is a riff on the classic chicken spaghetti. It's creamy and cheesy with a bit of spice from the diced tomatoes and chiles and sweetness from the spaghetti squash.
Provided by Karly Campbell
Categories Chicken
Time 1h50m
Number Of Ingredients 13
Steps:
- To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
- To cook in the Instant Pot, follow follow these directions..
- Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
- Place the strands of squash in a large mixing bowl.
- Add the heavy cream, cream cheese, and butter to a medium sauce pan and cook over medium heat until the butter and cream cheese have melted, stirring often.
- Whisk in the ground mustard and pepper.
- Remove from the heat and whisk in the cheddar and mozzarella until the mixture is smooth and creamy.
- Reduce oven heat to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Add the chicken, Ro*Tel, garlic, and onion powder to the mixing bowl with the spaghetti squash.
- Pour the cheese sauce over the top and stir gently to coat.
- Pour mixture into the prepared baking dish and bake for 20 minutes or until hot and bubbly.
- Sprinkle with chives before serving.
Nutrition Facts : Calories 553 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 42 grams fat, Fiber 2 grams fiber, Protein 30 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1 cup, Sodium 435 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE
Low-carb, high-protein spaghetti squash dish bursting in buffalo flavor! Your taste buds and your tummy with be satisfied with this mouth-watering, voluminous dish. This is for sure one of those recipes you will keep going back to!
Provided by Lauren
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Prepare a 9x13" baking dish with
- If you still need to cook your chicken, do this first. I used the Basic Shredded Chicken recipe from my Savory cookbook. See notes below for how to cook your chicken quickly if you need to cook it quickly.
- If you still need to cook your spaghetti squash, you can do this now too. Check out How to Cook a Spaghetti Squash for the different ways to cook.
- Once chicken and spaghetti squash are both prepared, grab a large mixing bowl. Add the egg, olive oil, and seasonings and whisk to combine. Add Buffalo sauce and sour cream (or yogurt) and whisk again.
- Add spaghetti squash and shredded chicken to the bowl and fold in with a wooden spoon. Finally, add in 1/4 cup of the cheese (save the other 1/4 for topping) and stir again until all ingredients are incorporated.
- Pour spaghetti squash mixture into the prepared baking dish and sprinkle with the remaining shredded cheese. Bake for 20-25 minutes or until top starts to brown on the edges. You can broil for one to two minutes to get it a little crispy at the top too!
- Let cool and enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 7.8 grams carbohydrates, Fat 4.8 grams fat, Fiber 1.3 grams fiber, Protein 17.2 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 1/8 of dish (197g), Sugar 3.4 grams sugar
LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA
Make and share this Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka recipe from Food.com.
Provided by College Girl
Categories Breakfast
Time 55m
Yield 1 squash, 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
- When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
- While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
- When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
- Pour soup mixture over squash and stir well. Top with remaining cheese.
- Bake at 350 degrees for 30 minutes or until cheese is browned.
SPAGHETTI SQUASH CASSEROLE
Make and share this Spaghetti Squash Casserole recipe from Food.com.
Provided by Scarycarrie_ca
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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
I love spaghetti squash and am always looking for new ways to use it. This recipe uses low-fat ingredients but could easily be converted to full-fat if you wish. Other spices or herbs can be added to dress it up; this is just the basic recipe.
Provided by SusieQusie
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray.
- Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
- When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
- Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
- Stir in the egg substitute.
- Combine the sour cream and milk & fold into squash mixture.
- Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.
Nutrition Facts : Calories 116.6, Fat 4.8, SaturatedFat 2.4, Cholesterol 11.7, Sodium 348.2, Carbohydrate 11.7, Fiber 0.8, Sugar 2.4, Protein 7.3
LOW-FAT SQUASH CASSEROLE
A scrumptious squash casserole that's healthy for you and doesn't take a lot to make! 93
Categories Main Dish Casseroles Cheese Squash
Time 50m
Yield 4
Number Of Ingredients 28
Steps:
- Preheat oven to 375℉ (190℃). Spray casserole dish with cooking spray. Toss vegetables in casserole dish. Combine oregano, cheese soup, half & half, flour and salt in pepper in a small bowl; mix thoroughly. Toss vegetables with soup mixture; sprinkle breadcrumbs and cheese over top. Bake for 30 minutes or until vegetables are tender but al dente.
Nutrition Facts :
SPAGHETTI SQUASH BREAKFAST CASSEROLE
Hungry for a hot breakfast? This spaghetti squash breakfast casserole is low carb, gluten-free and will warm you right up. Recipe from All Day I Dream About Food
Provided by Zeenah Z.
Categories Breakfast
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and line a large baking sheet with parchment paper. Grease a 9x13 inch glass or ceramic baking dish.
- With a large, sharp knife, cut spaghetti squash in half lengthwise. Place on baking sheet cut-side down and bake until soft and squash can be squeezed easily with your hands.
- Meanwhile, cook sausage in a large skillet according to package directions. Thinly slice and transfer to a large bowl.
- Heat butter in the same skillet over medium heat. When melted and hot, add mushrooms, garlic, and salt and sauté until mushrooms are golden brown. Transfer mushrooms to the same bowl and add spinach, feta and parmesan.
- Remove squash from oven and scoop out and discard seeds. Scoop the flesh into the bowl along with the other ingredients. Mix well to combine.
- In a medium bowl, whisk together eggs and whipping cream. Stir into vegetables and mix well. Season with additional salt and pepper to taste.
- Spread the mixture in the prepared baking pan and bake 40 to 60 minutes, until puffed and set all the way through. Remove and let cool a few minutes before serving.
Nutrition Facts : Calories 233 kcal, Carbohydrate 8 g, Protein 12 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 594 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LOW CALORIE AND LOW FAT SQUASH CASSEROLE
good, filling and low-cal
Categories Side Items Dinner Side Items Dinner
Yield 12
Number Of Ingredients 7
Steps:
- cook squash and mash with potato masher, add rest of ingredients and mix well - scoop into greased (PAM) 8x8 casserole dish and bake at 375 for 30 minutes - makes 12 servings
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
KETO SPAGHETTI SQUASH CASSEROLE
This quick and delicious low-carb spaghetti casserole is a hearty meal everyone will enjoy.
Provided by Kasey Trenum
Categories Dinner Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cut spaghetti squash in half and scrape out the inside. (pop it in the microwave first as it makes it easier to cut) Cover inside of the spaghetti squash with olive oil and sprinkle salt and pepper. On a cookie sheet covered with parchment paper, turn the spaghetti squash cut side down and roast for 20-35 min depending on the size of the squash until the inside is al dente when scrapped.
- Meanwhile, brown ground beef with onion, then drain. Add spaghetti sauce and simmer on low for 15 min. If it gets too high, you can add a bit of beef broth.
- Scrap the spaghetti squash with a fork, then place all of it inside several paper towels to squeeze out moisture. I did this twice with two sets of fresh paper towels so it wouldn't be watery.
- Grease a 9 x 9 square baking pan. Add spaghetti squash to the bottom of the casserole dish, top with spaghetti sauce, mozzarella cheese, and parm cheese.
- Baker in a 350 degrees oven until cheese melts for approx 5-10 min then turn oven to broil for 1-2 min and watch carefully as mozzarella cheese starts to bubble and brown a little.
- Top with parsley for pics to give some dimension for color. I added a few pics to document for ideas. If you have a larger spaghetti squash, you may not need to add all of it to the casserole dish.
Nutrition Facts : Calories 270 kcal, Carbohydrate 10 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 56 mg, Sodium 559 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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- Rub the oil on the insides of the squashes and sprinkle with salt. Roast, cut-side down, until fork tender, about 40 minutes to 1 hour. Set aside to cool.
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