Spaghetti Squash Casserole Recipe By Tasty 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.

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:

• Cut squash in half and remove all seeds and fibers.
• Place squash cut side down in a microwave safe dish and microwave for 10-15 minutes or until tender and strands easily separate with a fork. Set aside.
• Meanwhile,in a nonstick skillet coated with cooking spray, brown ground turkey.
• Add onion, pepper and garlic and saute until tender.
• Add cherry tomatoes and seasonings; heat through.
• Add spaghetti squash, and transfer to a 2 quart baking dish that has been sprayed with nonstick cooking spray.
• Bake, uncovered at 350 degrees for 25 minutes.
• Sprinkle with cheese and basil, if desired.
• Bake 5 minutes more or until cheese is melted.

SPAGHETTI SQUASH CASSEROLE

Steps:

• With a 2 pronged fork, pierce squash all the way through to the center cavity to provide steam vent holes.
• Place squash in microwave, vent holes on the top, and bake at full power until squash is tender crisp (not squishy soft) when tested with a 2 pronged fork.
• Note: the time for me is usually 10-15 minutes, but it will vary with the size of your squash and the power/ size of your microwave.
• Remove from microwave and let squash cooll until comfortable to handle.
• Cut squash in half lengthways and gently scoop out and discard the seeds and the little strings that attach them, using a large spoon.
• Now, using a dinner fork, flake out the "spaghetti strands" of squash into a bowl.
• In a large skillet, sautee sausage, mushrooms, onions, peppers, and garlic until the sausage is no longer pink, stirring to break up sausage.
• Note: If your sausage is in links, slit the casing and squeeze out the sausage so you can chunk it.
• Drain off any fat.
• In an appropriately sized greased baking dish, layer half the squash, sausage mixture, black olives, seasonings, spaghetti sauce, and cheese.
• Continue layering with the second half of ingredients, withholding the final cheese until the last 5 minutes of baking so it only melts, not bakes crispy brown.
• Note: At this point, the casserole can be covered in foil (with final cheese in a zipper bag) and frozen for future use.
• Bake at 350 degrees for 30 minutes or until completely hot throughout.
• Remember to add the final cheese in the last 5 minutes and to allow extra thaw/ bake time if frozen.

SPAGHETTI SQUASH CASSEROLE

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.

SPAGHETTI SQUASH CASSEROLE

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.