Yellow Squash Spaghetti 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.

YELLOW SQUASH SPAGHETTI CASSEROLE



Yellow Squash Spaghetti Casserole image

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

4 medium yellow squash, peeled and sliced thin
1 small eggplant, peeled, sliced thin (optional)
1 quart spaghetti sauce (I like it with onion in it)
2/3 cup breadcrumbs (wheat or plain or Italian)
1/2 cup Egg Beaters egg substitute, substitute divided
2 cups cheddar cheese, divided (or mixture of your favorite cheeses)
1/2 cup parmesan cheese

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

SQUASH PASTA BAKE



Squash Pasta Bake image

"I was cooking summer squash for dinner when my grandchildren informed me they'd just had it the night before," writes Marguerite Shaeffer of Sewell, New Jersey. "To disguise the vegetables, I added pasta, spaghetti sauce and cheese, and the kids loved it! I often make it for lunch these days."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
1 teaspoon olive oil
1 cup cooked small pasta shells or small tube pasta
1 cup spaghetti sauce
3 tablespoons shredded mozzarella cheese

Steps:

  • In a skillet, saute squash in oil for 2-3 minutes or until tender. Stir in pasta and spaghetti sauce; heat through. Transfer to a greased 3-cup baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 5-10 minutes or until heated through and cheese is melted.

Nutrition Facts :

SOUTHERN BAKED YELLOW SQUASH



Southern Baked Yellow Squash image

I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!

Provided by Melissa Hamilton

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h35m

Yield 10

Number Of Ingredients 10

3 pounds yellow summer squash, cut into 1-inch cubes
½ cup dry bread crumbs
½ cup chopped onion
2 eggs
¼ cup butter, melted
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon black pepper
¼ cup butter, melted
¼ cup dry bread crumbs

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
  • Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

This simple cracker-crumb squash dish comes from reader Joanne Dotson of Dallas.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h

Number Of Ingredients 5

3 pounds yellow squash, sliced into 1/2-inch-thick rounds
1 medium onion, diced
2 cups crushed buttery crackers, into coarse crumbs
2 tablespoons butter
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Place squash in a large saucepan with onion. Add enough water to cover; bring to a simmer. Cover, and cook until squash is tender, 10 to 15 minutes. Drain, and mash slightly in a colander, pressing to remove as much liquid as possible; transfer to a large bowl.
  • Add 1/2 cup cracker crumbs and 1 tablespoon butter to squash. Season with coarse salt and ground pepper; mix well. Transfer to a shallow 8-inch square baking dish. Sprinkle with remaining crumbs; dot with remaining tablespoon butter. Bake until golden, 25 to 30 minutes.

LOW-CARB SPAGHETTI SQUASH CASSEROLE



Low-Carb Spaghetti Squash Casserole image

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

1 spaghetti squash
1 large carrot, sliced on the diagonal
2 stalks celery, sliced on the diagonal
1 large yellow onion, diced
1 red bell pepper, peeled, seeded and diced
2 tablespoons extra virgin olive oil
28 ounces tomatoes, diced (if using fresh, peel and seed)
red pepper flakes (or one small hot red pepper, minced)
1 teaspoon dried basil (I use a tablespoon of fresh when I have it)
1/2 teaspoon dried oregano
1 pinch ground allspice
3 garlic cloves, chopped (or more)
3/4 lb part-skim mozzarella cheese
1/2 cup grated parmesan cheese

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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