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.
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 MEATBALL CASSEROLE
One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 362 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
ITALIAN SAUSAGE SPAGHETTI SQUASH
Easy gluten-free dinner for the family.
Provided by Allmyhearts
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
- Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
- Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
- Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
- Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 13 g, Cholesterol 20.9 mg, Fat 9.3 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 510.2 mg, Sugar 2.6 g
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 WITH RED SAUCE
Spaghetti squash is my new favorite fun food. I never knew that there was a vegetable that was so much like pasta! This recipe won a Taste of Home competition and I can taste why! This simple vegetarian sauce is a great topper for the squash "This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables ... and a great way for you to use some of the fresh harvest from your garden. - Kathryn Pehl, Prescott, Ariz."
Provided by superblondieno2
Categories Vegetable
Time 26m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; discard seeds.
- Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
- Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
- Add tomato sauce; heat through.
- When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
- Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 163.1, Fat 4.4, SaturatedFat 0.7, Sodium 436.8, Carbohydrate 32, Fiber 2.7, Sugar 6.1, Protein 4.2
SPAGHETTI SQUASH CASSEROLE WITH PASTA SAUCE
Yummy and light, but filling, way to get those veggies in. Spaghetti squash casserole topped with pasta sauce, it tastes just like pasta and super yummy!
Provided by greekmommie
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Pierce squash a few times with a very sharp knife. Place squash in a microwave-safe bowl and microwave on high power until squash is tender and a knife can easily poke through the skin, 10 to 13 minutes. Let squash rest, undisturbed, for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch casserole dish with cooking spray.
- Heat oil in a skillet over medium heat; stir in sausage, zucchini, bell pepper, onion, and garlic. Saute, stirring occasionally, until veggies are tender and sausage is crumbly and brown, 5 to 7 minutes.
- Cut open squash and remove and discard all seeds. Scrape out the flesh with a fork and add to the sausage and veggie mixture. Season with salt and pepper and cook over medium heat for 5 minutes. Stir in pasta sauce and transfer to the prepared casserole dish. Top with shredded Parmesan and mozzarella cheeses.
- Bake in the preheated oven until heated through and cheeses are melted, about 15 minutes.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 46.4 g, Cholesterol 42.4 mg, Fat 25.5 g, Fiber 6.5 g, Protein 20.4 g, SaturatedFat 9 g, Sodium 1567.9 mg, Sugar 20.5 g
YELLOW SQUASH SPAGHETTI CASSEROLE
This is tasty enough that even my husband likes it...and if you knew him, you would know how remarkable of a statement that is! You can modify this quite a bit by adding onions, or additional toppings like olives or pepperoni slices depending on your tastes. You can also vary the cheeses by adding in feta or mozzarella. Prep time is made very quick with a Cuisinart or other food processor...easy meal to throw together at the last second.
Provided by DogAndCatDoc
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Lightly grease 9x13-inch pan with non-stick spray.
- Dump half of your squash and eggplant slices into the bottom of the pan.
- Pour half of the spaghetti sauce over the veggies.
- Sprinkle 1/3 cup of bread crumbs over sauce.
- Trickle 1/4 cup of egg substitute over bread crumbs.
- Top with cheddar cheese (or cheeses of your choice).
- Repeat layers.
- Top with Parmesan cheese.
- Bake 40-45 minutes until veggies are tender and cheese is golden on top.
- Let sit 10 minutes, serve and enjoy.
Nutrition Facts : Calories 284.5, Fat 14.8, SaturatedFat 7.6, Cholesterol 35.2, Sodium 948, Carbohydrate 24.5, Fiber 2, Sugar 13.6, Protein 14.3
CHICKEN SPAGHETTI SQUASH CASSEROLE
Ditch the marinara and add alfredo instead! Make this Chicken Spaghetti Squash Casserole with creamy alfredo sauce for mealtime. You won't miss the pasta when you take a bite of perfectly seasoned spaghetti squash.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Pierce squash in several places with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Cool slightly.
- Meanwhile, toss chicken with sage; cook and stir in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in pasta sauce, nuts and cranberries.
- Heat oven to 350ºF. Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash halves to form strands. Add to chicken mixture; mix lightly. Spoon into 9-inch square dish sprayed with cooking spray.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
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 FETA CHEESE CASSEROLE
If you loved that viral TikTok feta pasta recipe, get ready to be blown away. This Spaghetti Squash Feta Cheese Casserole recipe is my macro-friendly take on the delicious dish. Filled with warm flavors from additions like basil, pesto, and thyme, it will completely satisfy your comfort food cravings!
Provided by Courtney Paige
Categories dinner lunch meal prep
Time 1h
Number Of Ingredients 14
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 CASSEROLE RECIPE BY TASTY
This spaghetti squash casserole is hearty and comforting, but won't weigh you down. Strands of spaghetti squash stand in for pasta--they're tossed with a quick beef and tomato sauce, topped with cheese, and baked to gooey, golden brown perfection.
Provided by Tasty
Categories Dinner
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 443 calories, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 33 grams, Sugar 6 grams
SPAGHETTI SQUASH & SAUSAGE PIZZA CASSEROLE
Make the most of the harvest season with our Spaghetti Squash & Sausage Pizza Casserole. This tasty seasonal recipe takes sausage pizza casserole to the next level with spaghetti squash, Italian-style turkey sausage and green peppers.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Pierce squash in several place with fork. Microwave on HIGH 15 min. or until tender.
- Meanwhile, brown sausage with peppers in large skillet; drain. Return sausage mixture to skillet. Add pasta sauce and oregano; mix well. Bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring occasionally.
- Cut squash in half; remove and discard seeds. Scrape squash into strands with fork; place in large bowl. Add eggs; mix well. Add pasta sauce mixture and mozzarella; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with Parmesan.
- Bake 30 to 35 min. or until casserole is heated through and top is lightly browned.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
KETO SPAGHETTI SQUASH ALFREDO CASSEROLE
This keto spaghetti squash Alfredo casserole pairs authentic, creamy, homemade Alfredo sauce with spaghetti squash for a classic Italian dish minus all the carbs and gluten.
Provided by Hilda Solares
Categories Low Carb Keto Side Dishes
Time 1h25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 275 calories, Carbohydrate 8.5 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 19.5 grams fat, Fiber 1.8 grams fiber, Protein 7 grams protein, SaturatedFat 13.1 grams saturated fat, ServingSize 1, Sugar .1 grams sugar
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- Preheat the oven to 400°. On a large rimmed baking sheet, arrange squash cut side up. Rub the flesh with the 1 tablespoon of olive oil, sprinkle with 1 tablespoon chopped thyme, and season with salt and pepper. Roast about 1 hour, until the squash is easily pierced with a knife. Keep the oven hot.
- Meanwhile, grease a 2-quart shallow baking dish with olive oil. When the squash is cool enough to handle, scoop out the flesh with a large spoon, breaking up any extra long strands with a fork and transfer to the dish.
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5/5 (14)Category Main CourseServings 4Total Time 1 hr
- Pierce the squash with a fork 3-4 times. Microwave for 3 minutes, then rotate and microwave for another 3 minutes. Repeat 2-3 times.
- While the squash is cooking, saute chopped onions in butter on medium heat for 5-6 minutes stirring frequently.
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SPAGHETTI SQUASH CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
Servings 12Total Time 1 hr 35 mins
- Preheat oven to 425°F. Rub cut sides of squash evenly with 3 tablespoons of the oil; sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Arrange, cut sides down, on a baking sheet lined with parchment paper. Roast in preheated oven until easily pierced with a knife, 40 to 45 minutes. Remove from oven. Reduce oven temperature to 350°F. Let squash cool 10 minutes.
- While squash cools, heat remaining 1 tablespoon oil in a large skillet over medium-high. Add beef; cook, stirring often, until just browned, 4 to 5 minutes. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes. Stir in marinara and remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring constantly, 1 minute. Remove from heat.
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- Spoon mixture into a 13- x 9-inch baking dish. Sprinkle evenly with remaining 2 cups mozzarella and 1/4 cup Parmesan. Bake at 350°F until cheese is lightly browned, 30 to 35 minutes. Let cool 5 minutes. Sprinkle with parsley. Serve.
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- Heat oven to 350°. Chop spaghetti squash in half length wise, scoop out seeds with a spoon. Coat the inside of each half with a tiny bit of olive oil. Place on a baking sheet, cut side down and bake for about 40-50 minutes or until you can easily pierce a fork through the squash.
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- Bring a skillet to medium heat. Add the beef and season with 1 tsp of creole seasoning and salt and pepper to taste. Crumble the beef as it cooks. Once beef has cooked through, turn off heat and set aside.
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From easybabymeals.com
5/5 (4)Category Dinner, LunchServings 2Total Time 15 mins
- In an oven-safe bowl, add cooked spaghetti squash. Top that with pasta sauce. Then add spinach, basil leaves and parsley along with dried oregano.
KETO SPAGHETTI SQUASH CASSEROLE (CHEESY + SAUCY!) - LITTLE ...
From thelittlepine.com
Ratings 3Category Main CourseCuisine AmericanTotal Time 1 hr 10 mins
- Carefully cut the spaghetti squash (1) in half, lengthwise. I do this by inserting the tip of a sharp knife and carefully rocking the knife back and forth.
- Use a spoon to scrape the insides (wet strings and seeds) from the spaghetti squash (see photo for reference).
SPAGHETTI SQUASH CASSEROLE - IFOODREAL.COM
From ifoodreal.com
5/5 (15)Category CasseroleCuisine North AmericanCalories 265 per serving
- Cook squash: Preheat oven to 375 F degrees. Cut squash in half lengthwise and spoon seeds out. Punch randomly with a fork, place cut side down on a baking sheet lined with silicone baking mat or unbleached parchment paper and bake for 30 minutes. Remove from the oven, let it cool and separate into strands with a fork. Place in a large bowl and set aside.
- While squash is baking, preheat large non-stick skillet on low heat and add oil. Add garlic and onion, saute until translucent or for 4 minutes, stirring occasionally.
- Add mushroom soup, tomato sauce and cornstarch, stir and bring to a boil by raising heat to medium. Reduce heat to low and simmer for 5 minutes or until mixture has thickened a bit.
GLUTEN-FREE SPAGHETTI SQUASH CASSEROLE - THE PICKY EATER
From pickyeaterblog.com
5/5 (6)Total Time 55 minsCategory Main CourseCalories 275 per serving
- Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375ºF for 45 to 60 minutes.
- While the squash is cooking, add the oil through salt to a pan (oil + veggies + seasonings), cooking over medium heat for about 10-15 minutes until fully cooked through.
- Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti.
SPAGHETTI SQUASH + ROASTED TOMATO SAUCE ⋆ 100 DAYS OF REAL ...
From 100daysofrealfood.com
4.5/5 (4)Total Time 1 hr 20 minsCategory DinnerCalories 150 per serving
- Preheat oven to 400 degrees F and line two baking sheets with aluminum foil. Add the onions and tomatoes to one pan, lightly drizzle with the olive oil, and sprinkle with salt & pepper. Stick them in the oven for 30 minutes while you start to work on the squash.
- Wash the squash well, dry it, and then poke a few holes with a fork to allow air to escape. Place it in the microwave for 4 to 5 minutes on high heat. This will soften the skin enough so that you can easily slice a knife through it.
- After the squash cools for a few minutes, slice it in half length-wise, scoop out the seeds, and discard them. Place it skin side down on the other baking sheet.
- Meanwhile, check on the other veggies. Remove the onions when the edges are slightly blackened. Then put the tomatoes back in the oven along with the squash and cook them both for another 30 - 40 minutes. The edges of the squash will start to brown and the "noodles" should be easy to shred when ready. The tomatoes may need to go an extra 10 minutes or so. If they start to brown on the edges a bit; this is ok - it gives the sauce a wonderful flavor.
CREAMY BAKED SPAGHETTI SQUASH CASSEROLE - HEALTHY COMFORT ...
From cupcakesandkalechips.com
4.3/5 (3)Total Time 35 minsCategory Main DishCalories 298 per serving
- Cook the spaghetti squash in your desired manner (see link in Notes for five methods) and scrape out the "noodles". Preheat or keep your oven set at 400ºF.
- Squeeze the sausage out of the casings into the pan, and cook until is cooked through and browned.
4-INGREDIENT BAKED SPAGHETTI SQUASH PEPPERONI PIZZA CASSEROLE
From delightfulmomfood.com
5/5 (5)Total Time 30 minsCategory Entree, Main, Main DishCalories 333 per serving
- Preheat the oven to 350 degrees F. In a large bowl add the cooked spaghetti squash noodles and marinara sauce and mix to combine then pour into a large 9x13 rectangle or oval baking dish. Sprinkle the cheese on top then add turkey pepperoni.
- Bake uncovered for 20 minutes or until heated through. If it starts to burn on the sides cover with foil.
WALNUT PASTA SAUCE WITH SPAGHETTI SQUASH NOODLES - EATING ...
From eatingbirdfood.com
4.6/5 (5)Category Lunch/DinnerCuisine AmericanCalories 507 per serving
- Cook spaghetti squash: Use my roasted ring method or a pressure cooker to cook the squash and then pull apart strands to make noodles.
- Toast walnuts: While spaghetti squash is roasting, add 1 cup walnuts to a pan and place in the oven at 400°F for 10 minutes to toast. If you're using the roasted ring method for the squash you can do this at the same time. Remove walnuts from the pan to cool.
- Sauté: In a large skillet, add 1 teaspoon olive oil over medium heat, add garlic and onion and sauté until fragrant and soft.
- Make sauce: Transfer onions and garlic and walnuts into a blender and add water, nutritional yeast, dried parsley, salt and pepper. Blend until fully combined and smooth.
BAKED PASTA WITH SPAGHETTI SQUASH - FOODLETS
From foodlets.com
Estimated Reading Time 2 mins
- Prepare the spaghetti squash: Heat oven to 400 degrees F. Cut the squash in half, lengthwise (from the longest end to end). Use a sturdy spoon to scoop out the seeds. Place squash halves cut side down on a baking sheet and add about 1/4 cup water. Cook 30-45 minutes, depending on the size of your squash. Let cool enough to handle and use a fork to fluff out the squash.
- Meanwhile, cook the pasta. Add half a box of penne to a large pot of boiling water, add salt and cook for 5 minutes. Drain. Return pasta to pot then add spaghetti sauce, squash, herbs and mozzarella then stir.
- Now, assemble and bake. Lower the oven to 350. Butter a large casserole pan. Add pasta and sauce mixture, then drop in ricotta by the large spoonful, distributing throughout the pan. Sprinkle parmesan cheese on top and drizzle oil over it. Sprinkle with salt and pepper and bake for 35 minutes until gold and bubbly.
SPAGHETTI SQUASH CASSEROLE - BEYOND TYPE 1
From beyondtype1.org
Estimated Reading Time 2 mins
SIMPLE LAYERED SPAGHETTI SQUASH CASSEROLE WITH GROUND BEEF
From foodfitnesslifelove.com
5/5 (1)Category 19Cuisine 19Calories 541 per serving
THE BEST SPAGHETTI SQUASH CASSEROLE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
Cuisine ItalianTotal Time 1 hr 20 minsCategory Main CourseCalories 271 per serving
SPAGHETTI SQUASH CASSEROLE - 100 DIRECTIONS - FOOD
From 100directions.com
Estimated Reading Time 2 mins
SPAGHETTI SQUASH CASSEROLE - A VEGAN THANKSGIVING DISH
From foodbabe.com
Reviews 23Estimated Reading Time 3 minsServings 6-8Total Time 1 hr 35 mins
SKILLET SPAGHETTI SQUASH CASSEROLE | GIANT FOOD
From recipecenter.giantfood.com
Servings 4Calories 510 per servingTotal Time 55 mins
SPAGHETTI SQUASH CASSEROLE - MY KETO RECIPES
From myketorecipes.com
Servings 8Total Time 1 hr 50 minsEstimated Reading Time 3 mins
CAJUN SPAGHETTI SQUASH CASSEROLE - WHOLE30- REAL FOOD WITH ...
From realfoodwithaltitude.com
Reviews 1Category Main Course
SPAGHETTI SQUASH WITH VODKA SAUCE CASSEROLE | FOODTALK
From foodtalkdaily.com
CHEESEBURGER CASSEROLE WITH SPAGHETTI SQUASH - ERIN LIVES ...
From erinliveswhole.com
SPAGHETTI SQUASH HAMBURGER HELPER CASSEROLE - ALL ...
From therecipes.info
SPAGHETTI SQUASH CASSEROLE! - SIMPLY TARALYNN | FOOD ...
From simplytaralynn.com
KETO SPAGHETTI SQUASH CASSEROLE WITH ALFREDO SAUCE ...
From kitchenpitstop.com
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