Rich And Savory Spaghetti Squash Casserole Recipes

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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.

RICH AND SAVORY SPAGHETTI SQUASH CASSEROLE



Rich and Savory Spaghetti Squash Casserole image

This would be great as a side but is filling enough to be a meal on its own!

Provided by bluejaimie

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h55m

Yield 8

Number Of Ingredients 13

1 spaghetti squash - peeled, seeded, and cubed
1 cup yellow onion, chopped
¼ cup olive oil
salt and ground black pepper to taste
2 eggs
½ cup Italian-seasoned bread crumbs
⅓ cup heavy whipping cream
¼ cup soft goat cheese
¼ cup crumbled feta cheese
1 tablespoon chopped fresh rosemary
1 large tomato, sliced
¼ cup grated Parmesan cheese
fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread spaghetti squash and onion in a large casserole dish. Coat with olive oil, salt, and pepper.
  • Bake in the preheated oven until tender, about 45 minutes. Mash.
  • Mix eggs, bread crumbs, heavy cream, goat cheese, feta cheese, and rosemary into the mashed mixture. Lay tomato slices on top. Sprinkle Parmesan cheese and black pepper on top.
  • Bake in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 226 calories, Carbohydrate 12.5 g, Cholesterol 75 mg, Fat 16.9 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 6.9 g, Sodium 345.9 mg, Sugar 2.5 g

SPAGHETTI SQUASH CASSEROLE RECIPE BY TASTY



Spaghetti Squash Casserole Recipe by Tasty image

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

nonstick cooking spray, for greasing
1 medium spaghetti squash
2 tablespoons olive oil, divided
1 medium yellow onion, diced
2 cloves garlic, minced
½ teaspoon red pepper flakes
1 lb ground beef
¼ cup tomato paste
1 can tomato, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
½ cup fresh basil leaf, for serving

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

RICH AND SAVORY SPAGHETTI SQUASH CASSEROLE



Rich and Savory Spaghetti Squash Casserole image

This would be great as a side but is filling enough to be a meal on its own!

Provided by bluejaimie

Categories     Spaghetti Squash Recipes

Time 1h55m

Yield 8

Number Of Ingredients 13

1 spaghetti squash - peeled, seeded, and cubed
1 cup yellow onion, chopped
¼ cup olive oil
salt and ground black pepper to taste
2 eggs
½ cup Italian-seasoned bread crumbs
⅓ cup heavy whipping cream
¼ cup soft goat cheese
¼ cup crumbled feta cheese
1 tablespoon chopped fresh rosemary
1 large tomato, sliced
¼ cup grated Parmesan cheese
fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread spaghetti squash and onion in a large casserole dish. Coat with olive oil, salt, and pepper.
  • Bake in the preheated oven until tender, about 45 minutes. Mash.
  • Mix eggs, bread crumbs, heavy cream, goat cheese, feta cheese, and rosemary into the mashed mixture. Lay tomato slices on top. Sprinkle Parmesan cheese and black pepper on top.
  • Bake in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 226 calories, Carbohydrate 12.5 g, Cholesterol 75 mg, Fat 16.9 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 6.9 g, Sodium 345.9 mg, Sugar 2.5 g

RICH AND SAVORY SPAGHETTI SQUASH CASSEROLE



Rich and Savory Spaghetti Squash Casserole image

This would be great as a side but is filling enough to be a meal on its own!

Provided by bluejaimie

Categories     Spaghetti Squash Recipes

Time 1h55m

Yield 8

Number Of Ingredients 13

1 spaghetti squash - peeled, seeded, and cubed
1 cup yellow onion, chopped
¼ cup olive oil
salt and ground black pepper to taste
2 eggs
½ cup Italian-seasoned bread crumbs
⅓ cup heavy whipping cream
¼ cup soft goat cheese
¼ cup crumbled feta cheese
1 tablespoon chopped fresh rosemary
1 large tomato, sliced
¼ cup grated Parmesan cheese
fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread spaghetti squash and onion in a large casserole dish. Coat with olive oil, salt, and pepper.
  • Bake in the preheated oven until tender, about 45 minutes. Mash.
  • Mix eggs, bread crumbs, heavy cream, goat cheese, feta cheese, and rosemary into the mashed mixture. Lay tomato slices on top. Sprinkle Parmesan cheese and black pepper on top.
  • Bake in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 226 calories, Carbohydrate 12.5 g, Cholesterol 75 mg, Fat 16.9 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 6.9 g, Sodium 345.9 mg, Sugar 2.5 g

RICH AND SAVORY SPAGHETTI SQUASH CASSEROLE



Rich and Savory Spaghetti Squash Casserole image

This would be great as a side but is filling enough to be a meal on its own!

Provided by bluejaimie

Categories     Spaghetti Squash Recipes

Time 1h55m

Yield 8

Number Of Ingredients 13

1 spaghetti squash - peeled, seeded, and cubed
1 cup yellow onion, chopped
¼ cup olive oil
salt and ground black pepper to taste
2 eggs
½ cup Italian-seasoned bread crumbs
⅓ cup heavy whipping cream
¼ cup soft goat cheese
¼ cup crumbled feta cheese
1 tablespoon chopped fresh rosemary
1 large tomato, sliced
¼ cup grated Parmesan cheese
fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread spaghetti squash and onion in a large casserole dish. Coat with olive oil, salt, and pepper.
  • Bake in the preheated oven until tender, about 45 minutes. Mash.
  • Mix eggs, bread crumbs, heavy cream, goat cheese, feta cheese, and rosemary into the mashed mixture. Lay tomato slices on top. Sprinkle Parmesan cheese and black pepper on top.
  • Bake in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 226 calories, Carbohydrate 12.5 g, Cholesterol 75 mg, Fat 16.9 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 6.9 g, Sodium 345.9 mg, Sugar 2.5 g

CREAMY BAKED SPAGHETTI SQUASH PARMESAN (LOW-CARB)



Creamy Baked Spaghetti Squash Parmesan (Low-Carb) image

I know there are a lot of other spaghetti squash recipes posted here on Zaar, but I didn't see one quite like this. This recipe produces a rich, creamy, indulgent, savory, and wonderful casserole! You could serve it as a side dish, with fish, pork, or chicken. Or, serve with a side salad, and you've got a satisfyingly light meal. It's healthy, no matter how you slice it, and perfect for a low-carb diet.

Provided by DanielsWife

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium spaghetti squash
1 cup fat-free half-and-half
1/2 cup parmesan cheese
1 teaspoon ground sage
1 teaspoon garlic powder
1/4-1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 cup parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
  • Remove from oven, and allow to cool.
  • Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
  • When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
  • Pour the cream mixture over the squash, and stir to combine.
  • Top with 1/2 cup parmesan cheese.
  • Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
  • Serve hot, and enjoy!

RICH AND SAVORY SPAGHETTI SQUASH CASSEROLE



Rich and Savory Spaghetti Squash Casserole image

This would be great as a side but is filling enough to be a meal on its own!

Provided by bluejaimie

Categories     Spaghetti Squash Recipes

Time 1h55m

Yield 8

Number Of Ingredients 13

1 spaghetti squash - peeled, seeded, and cubed
1 cup yellow onion, chopped
¼ cup olive oil
salt and ground black pepper to taste
2 eggs
½ cup Italian-seasoned bread crumbs
⅓ cup heavy whipping cream
¼ cup soft goat cheese
¼ cup crumbled feta cheese
1 tablespoon chopped fresh rosemary
1 large tomato, sliced
¼ cup grated Parmesan cheese
fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread spaghetti squash and onion in a large casserole dish. Coat with olive oil, salt, and pepper.
  • Bake in the preheated oven until tender, about 45 minutes. Mash.
  • Mix eggs, bread crumbs, heavy cream, goat cheese, feta cheese, and rosemary into the mashed mixture. Lay tomato slices on top. Sprinkle Parmesan cheese and black pepper on top.
  • Bake in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 226 calories, Carbohydrate 12.5 g, Cholesterol 75 mg, Fat 16.9 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 6.9 g, Sodium 345.9 mg, Sugar 2.5 g

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