Casserole With Spaghetti Squash Recipes

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BAKED SPAGHETTI SQUASH CASSEROLE



Baked Spaghetti Squash Casserole image

Provided by Kelly

Number Of Ingredients 14

2 ripe spaghetti squash
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 pound lean ground beef (95% lean)
2 cups crushed tomatoes
1 (8 oz) can tomato sauce
1/2 cup low-sodium chicken broth
1 tsp. Italian seasoning
1 packet Stevia
Salt and pepper, to taste
2 Tbsp Parmesan cheese, freshly grated
3 Tbsp basil, chopped (divided)
1 cup mozzarella cheese, shredded

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



Spaghetti Squash Meatball Casserole image

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

1 medium spaghetti squash (about 4 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon fennel seed
1/4 teaspoon ground coriander
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 pound lean ground beef (90% lean)
2 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups chopped collard greens
1 cup chopped fresh spinach
1 cup reduced-fat ricotta cheese
2 plum tomatoes, chopped
1 cup pasta sauce
1 cup shredded part-skim mozzarella cheese

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

BAKED SPAGHETTI SQUASH CASSEROLE



Baked Spaghetti Squash Casserole image

A healthy low-carb dish every one likes. I have taken it to pot-lucks and people love it. Ground beef or Italian sausage can be added. I have even used leftover spaghetti sauce in this.

Provided by iamviv

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

cooking spray
1 spaghetti squash
2 (14.5 ounce) cans chopped tomatoes
1 cup grated Parmesan cheese, divided
¼ cup chopped fresh oregano
¼ cup chopped fresh basil
2 cloves garlic, chopped
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Pierce spaghetti squash in several places with a knife. Microwave on medium-high, rotating every 5 minutes, until tender, 10 to 15 minutes. Remove from microwave. Let cool until easily handled, 5 to 10 minutes.
  • Cut squash in half and scoop out seeds. Scrape insides of squash into spaghetti strands with a fork. Transfer to the greased baking dish.
  • Pour tomatoes, 3/4 cup Parmesan cheese, oregano, basil, garlic, and salt over spaghetti squash; mix well. Sprinkle remaining 1/4 cup Parmesan cheese on top.
  • Bake in the preheated oven until golden and bubbly, 45 to 60 minutes.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 10.4 g, Cholesterol 8.8 mg, Fat 3.5 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 1.8 g, Sodium 472.8 mg, Sugar 2.6 g

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.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE



Southwest Spaghetti Squash Casserole image

Provided by Danae

Categories     Dinners

Time 40m

Number Of Ingredients 14

1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
2 teaspoons olive oil
1/4 cup finely chopped green onions
1 jalapeño, seeds removed and finely chopped
3/4 cup black beans (canned), rinsed and drained
1/2 cup frozen corn, defrosted
1/2 pound boneless skinless chicken breasts, cooked and shredded
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon granulated garlic
Kosher salt and fresh ground black pepper to taste
1 cup red enchilada sauce
1/2 cup shredded Monterey Jack cheese
Chopped tomatoes, cilantro and green onions for toppings (optional)

Steps:

  • Preheat oven to 375° F.
  • In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
  • Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.

Nutrition Facts : Calories 386 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 10 grams fat, Fiber 9 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 862 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

MILLION DOLLAR SPAGHETTI SQUASH CASSEROLE



Million Dollar Spaghetti Squash Casserole image

Spaghetti squash casserole with a creamy cheesy filling!

Provided by Karly Campbell

Time 1h40m

Number Of Ingredients 9

1 spaghetti squash, 2-3 pounds
1 tablespoon olive oil
1 teaspoon salt
1 pound ground beef
24 ounces marinara, store bought or homemade
8 ounces cream cheese
½ cup sour cream
1 tablespoon chopped parsley
2 cups shredded mozzarella

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 BEEF CASSEROLE



Spaghetti Squash Beef Casserole image

Yummy spaghetti squash dish!

Provided by Noelleinaboot

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 2h6m

Yield 8

Number Of Ingredients 15

2 teaspoons butter, melted
1 spaghetti squash, halved and seeded
1 pound ground beef
1 (14.5 ounce) can diced tomatoes, drained
½ (8 ounce) package sliced fresh mushrooms
¼ cup diced red onion
¼ cup diced green bell pepper
1 clove garlic, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried thyme
2 ½ cups shredded mozzarella cheese
1 cup crushed buttery round crackers (such as Ritz®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush butter lightly over squash halves. Cover with aluminum foil.
  • Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes.
  • Preheat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in tomatoes, mushrooms, red onion, green bell pepper, garlic, oregano, basil, salt, pepper, and thyme; cook, stirring occasionally, until flavors combine, 6 to 8 minutes.
  • Scrape squash flesh into the skillet; mix into the beef mixture. Spoon into a large casserole dish. Fold in mozzarella cheese; top with crushed crackers.
  • Bake in the preheated oven until golden brown, about 40 minutes.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 25.8 g, Cholesterol 37.1 mg, Fat 16.1 g, Fiber 1.4 g, Protein 12.7 g, SaturatedFat 4.9 g, Sodium 464.8 mg, Sugar 3.5 g

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.

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From therecipes.info


SPAGHETTI SQUASH CASSEROLE | THE COZY APRON
My Recipe for Spaghetti Squash Casserole with Creamy Gruyere Sauce. Whether you're looking for lower-carb option for dinner, or simply want to incorporate more veggies into your meals, spaghetti squash is the perfect pick during autumn. Once roasted, spaghetti squash can be fluffed with a fork to create spaghetti-like strands, and those can be combined with other ingredients, or sauces, in a ...
From thecozyapron.com


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