Spaghetti Squash Casserole Food

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SPAGHETTI SQUASH CASSEROLE



Spaghetti Squash Casserole image

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

1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 cup canned diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella or cheddar cheese
1 tablespoon chopped fresh parsley

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



Spaghetti Squash Casserole image

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

1 spaghetti squash, halved lengthwise
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup low fat cottage cheese
1/2 cup mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup grated parmesan cheese
3 tablespoons seasoned bread crumbs

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



Spaghetti Squash Casserole image

This recipe comes from a country cookbook and is a fantastic squash recipe, I make it quite often in the fall season when I have lots if leftover squash from summers crop, if you are a lover of spaghetti squash, then you will love this recipe! cooking time does not include cooking the squash.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium spaghetti squash (about 8 inches)
2 tablespoons butter
1 cup chopped onion
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt and pepper
2 medium tomatoes, diced
1 cup ricotta cheese or 1 cup cottage cheese
1 cup shredded mozzarella cheese
1/4 cup minced fresh parsley
1 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese or 1/4-1/3 cup romano cheese

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.

Nutrition Facts : Calories 295.4, Fat 16, SaturatedFat 9.3, Cholesterol 49.5, Sodium 396.1, Carbohydrate 24.2, Fiber 2.3, Sugar 4.5, Protein 15.1

CHICKEN SPAGHETTI SQUASH



Chicken Spaghetti Squash image

In this twist on a classic Southern dish, the noodle-like strands of crisp-tender squash find their way into a creamy chicken and vegetable casserole.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

1 large spaghetti squash (about 2 1/2 pounds)
2 tablespoons olive oil
One 10-ounce package sliced mushrooms
1 red bell pepper, diced
4 scallions, thinly sliced, white and green parts separated
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 cup half-and-half
2 cups shredded rotisserie chicken (skin and bones discarded)
3 cups shredded Cheddar

Steps:

  • Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
  • Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
  • Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.

ITALIAN SAUSAGE SPAGHETTI SQUASH



Italian Sausage Spaghetti Squash image

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

1 (3 pound) spaghetti squash, halved and seeded
1 pound ground Italian sausage
1 small onion, chopped
1 rib celery, chopped
1 small carrot, chopped
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
1 ½ cups chicken broth
½ (6 ounce) can tomato paste
3 cloves garlic, pressed
1 cup shredded mozzarella cheese

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

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