MILLION DOLLAR SPAGHETTI SQUASH CASSEROLE
Spaghetti squash casserole with a creamy cheesy filling!
Provided by Karly Campbell
Time 1h40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.
- Cut the spaghetti squash in half length-wise. Scoop out the seeds and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt.
- Place spaghetti squash flesh side down on the prepared baking sheet at bake for 1 hour or until fork tender.
- Use a fork to scrape out long strands of squash, scraping across the width of the squash.
- Brown the ground beef over medium heat in a large skillet.
- Drain the grease and add the marinara to the pan. Cook for 5 minutes over low heat to heat through.
- Add the cream cheese, sour cream, and parsley to a small mixing bowl and stir well to combine.
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Place half of the spaghetti squash in the prepared baking dish.
- Top the squash with half of the meat sauce and all of the cream cheese mixture.
- Add the remaining spaghetti squash followed by the remaining meat sauce.
- Sprinkle on the grated mozzarella.
- Bake for 20 minutes or until cheese is melted and casserole is hot.
- Serve immediately.
Nutrition Facts : Calories 413 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 35 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 547 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SPAGHETTI SQUASH LASAGNA
Hearty and delicious vegetarian meal that everyone will love!
Provided by BJBP
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
- Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
- Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
- Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 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
SPAGHETTI SQUASH CASSEROLE
This is sort of a non-pasta version of lasagna with a lot of vegetables. Quite yummy and healthy at the same time.
Provided by Donna Matthews
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 387.4, Fat 28.3, SaturatedFat 10.9, Cholesterol 66.4, Sodium 998.6, Carbohydrate 17.2, Fiber 3, Sugar 6.9, Protein 16.8
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.
LOW-CARB SPAGHETTI SQUASH CASSEROLE
It's wonderful when something so healthy tastes so good! Serve a salad and some garlic bread with this and you have a great meal! From Dr. Andrew Weil.
Provided by Chef Kate
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 285.7, Fat 16.6, SaturatedFat 7.9, Cholesterol 43.7, Sodium 515.8, Carbohydrate 16.3, Fiber 3.1, Sugar 7, Protein 19.3
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- Preheat oven to 450 to cook the spaghetti squash. This high temperature will significantly reduce the cooking time as well as eliminate excess moisture and help caramelize the squash.
- Cut the spaghetti squash into thirds crosswise through the middle (not from base to stem) so you end up with three rounds. This enables you to get longer “spaghetti” strands from the squash after cooking, because the strands naturally run around the middle of the squash, rather than from stem to base.
- Remove the seeds by using a knife or spoon to separate them from the flesh of the squash. Place squash rounds on a greased baking sheet and sprinkle with salt. You can trim a portion from the base and the stem, too, so you can lay the pieces flat.
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