Spaghetti Squash Casserole Recipes

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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

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.

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.

EASY SPAGHETTI SQUASH CASSEROLE



Easy Spaghetti Squash Casserole image

Make and share this Easy Spaghetti Squash Casserole recipe from Food.com.

Provided by Chef Aduladi

Categories     Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 spaghetti squash (med-smallish)
1 cup spaghetti sauce or 1 cup fire-roasted tomatoes
1/2 cup grated parmesan cheese
1 cup mushroom (sliced or diced)
1 small sweet onion
1/2 lb ground beef (optional)
1/2 cup Italian sausage (optional)
1 tablespoon butter (may use just oil if vegan)
1 tablespoon olive oil
1 cup shredded mexican cheese or 1 cup Italian cheese blend
1 scoop sour cream or 1 scoop Greek yogurt

Steps:

  • 1. Cut spaghetti squash in half (length wise). Scoop out seed from center. Put in baking pan cut side down. Pour in 2 cups water (enough to cover bottom of pan plus a little). Cover with foil. Bake 350 degrees for approximately one hour - depending on size. Test for doneness with a fork. Fork should pierce the squash easily. (if you like your squash less done then cook accordingly).
  • 2. When done take fork/spoon and scrape out the fibers of the squash. Drain well to get rid of liquid.
  • WHILE SQUASH IS BAKING:
  • 3. Brown up ground beef and Italian sausage. Drain. Set aside.
  • WHILE SQUASH IS BAKING ABOUT 1/2 WAY THROUGH (@30 MIN MARK):.
  • 4. Dice up onions and mushrooms.
  • 5. Sautee onion in butter/oil. When onions start to brown add mushrooms. When done add in spaghetti sauce and/or fire roasted tomatoes. Heat til warm. Remove from heat.
  • 6. Mix in baked squash, ground beef, sausage and parmesan cheese. Transfer to baking dish. Top with 1 cup. shredded cheese.
  • 7. Bake 350 until cheese is melted and slightly browning. About 1/2 hour.
  • 8. Remove from oven serve. Serve with spoonful of sour cream or plain greek yogurt.

SPAGHETTI SQUASH CASSEROLE BAKE



Spaghetti Squash Casserole Bake image

Don't be fooled by this recipe-it only looks complicated. long ago, one of our daughters passed it on along with squash from her first garden.-Glenafa Vrchota, Mason City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1 medium spaghetti squash (about 8 inches)
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 medium tomatoes, chopped
1 cup dry bread crumbs
1 cup ricotta cheese
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes., Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside., Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley. , Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.

Nutrition Facts : Calories 263 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.

SPAGHETTI SQUASH CASSEROLE IN THE SHELL



Spaghetti Squash Casserole in the Shell image

I love almost any squash recipe, and this one makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash!

Provided by JBaudreau

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h51m

Yield 6

Number Of Ingredients 11

1 spaghetti squash, halved and seeded
1 pound lean ground beef
½ cup finely chopped onion
½ cup minced bell pepper
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes, drained
⅓ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
  • Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.
  • Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
  • Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.
  • Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
  • Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.8 g, Cholesterol 57.6 mg, Fat 12.5 g, Fiber 1.2 g, Protein 18 g, SaturatedFat 5.4 g, Sodium 414 mg, Sugar 2.6 g

CHEESY SPAGHETTI SQUASH CASSEROLE



Cheesy Spaghetti Squash Casserole image

I had a recipe for a 4-cheese baked spaghetti squash that I really liked, but it was hard to eat. It was baked in the shell of the squash, and then mixed together after baking. I wanted to try it as a casserole, and after a few tries, this is what I came up with.

Provided by Shasta Duplantis

Categories     Side Dish     Casseroles

Time 1h50m

Yield 10

Number Of Ingredients 20

1 (3 pound) spaghetti squash, halved and seeded
2 tablespoons olive oil, divided, or as needed
¼ teaspoon garlic-pepper seasoning, divided, or more to taste
1 (16 ounce) package sliced fresh mushrooms
1 large onion, diced
1 medium jalapeno pepper, seeded and diced
1 bulb garlic, cloves peeled and minced
1 pound ground pork sausage
1 ½ teaspoons fennel seeds
salt and ground black pepper to taste
1 pound broccoli, stem removed and broken into florets
2 tablespoons chicken soup base (such as Better than Bouillon®)
1 ½ teaspoons dried oregano
1 ½ teaspoons ground thyme
1 ½ teaspoons dried basil
1 ½ cups grated Parmesan cheese
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded mozzarella cheese
nonstick cooking spray
1 ½ cups whipping cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
  • Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
  • Remove squash from the oven and set aside to cool a bit. Leave the oven on.
  • Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
  • Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
  • Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
  • Bake, uncovered, in the preheated oven for 30 minutes.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 20.8 g, Cholesterol 114.8 mg, Fat 38.9 g, Fiber 2.4 g, Protein 24.5 g, SaturatedFat 19.6 g, Sodium 1297 mg, Sugar 3.1 g

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SPAGHETTI SQUASH CASSEROLE - MY KETO RECIPES
2017-05-15 This spaghetti squash casserole is similar but it’s a casserole and the sausage and cheese adds lots of yummy flavor! There are so many easy, tasty recipes you can fix with spaghetti squash! Its so easy to bake this to get the ‘spaghetti like’ texture of it! Just bake it for about 40 minutes and you can easily take out the insides to use ...
From myketorecipes.com


THE BEST EVER PIZZA-INSPIRED SPAGHETTI SQUASH CASSEROLE
2020-01-21 Preheat oven to 350 degrees. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down in a baking dish with an inch or so of water. It’s done cooking when the skin pierces easily and feels soft. Note, you almost want to slightly undercook the squash as it’s going to cook again in the casserole.
From peanutbutterrunner.com


SPAGHETTI SQUASH CASSEROLE | THE COZY APRON
Next, lightly mist a 3 quart baking dish with cooking spray, and spoon the spaghetti squash mixture into it. Sprinkle over top the ¾ cup of grated Gruyere cheese, and place into the oven, uncovered, to bake for 20 minutes. After 20 minutes, sprinkle over top the French fried onions, and bake an additional 5 minutes.
From thecozyapron.com


CHEESY ITALIAN STYLE SPAGHETTI SQUASH LASAGNA CASSEROLE
2022-02-02 Instructions. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, remove seeds and pulp. Measure 1 cup of water into a large baking dish. Place squash halves hollow side down in the pan, cover with aluminum foil and bake for 30-40 minutes, until tender.
From garlicsaltandlime.com


SPAGHETTI SQUASH CASSEROLE RECIPE | MYRECIPES
Directions. Preheat oven to 425°F. Rub cut sides of squash evenly with 3 tablespoons of the oil; sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Arrange, cut sides down, on a baking sheet lined with parchment paper. Roast in preheated oven until easily pierced with a knife, 40 to 45 minutes.
From myrecipes.com


BAKED SPAGHETTI SQUASH CASSEROLE - EAT YOURSELF SKINNY
2015-10-16 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 ...
From eatyourselfskinny.com


SPAGHETTI SQUASH CASSEROLE - WELL PLATED BY ERIN
The squash strings should look like spaghetti. Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes.
From wellplated.com


BAKED VEGETARIAN SPAGHETTI SQUASH CASSEROLE RECIPE - RUNNING IN …
2020-10-17 Preheat the oven to 350 degrees. Line a baking sheet with foil and spray it with cooking spray. Also, spray a 9x9 baking pan and set it aside. Carefully pierce the whole spaghetti squash with a sharp knife. Put the squash in the microwave for 3-5 minutes or until it is easier to cut. Carefully slice it in half.
From runninginaskirt.com


SPAGHETTI SQUASH CASSEROLE RECIPE - MELISSA ROBERTS | FOOD & WINE
Step 1. Preheat the oven to 400°. On a large rimmed baking sheet, arrange squash cut side up. Rub the flesh with the 1 tablespoon of olive oil, sprinkle with 1 tablespoon chopped thyme, and ...
From foodandwine.com


MEAT LOVERS SPAGHETTI SQUASH CASSEROLE - LOW CARB WITH JENNIFER
2019-01-25 Add the spaghetti squash, marinara, ground beef, sausage, and 2 cups of the mozzarella to the casserole and stir to combine. Season with salt and pepper to taste. Top with remaining cheese. Top with the pepperonis in a single layer. Bake in the pre-heated oven for 25-30 minutes until hot and bubbly. Remove from the oven, let cool for 5 minutes ...
From jenniferbanz.com


MEXICAN SPAGHETTI SQUASH CASSEROLE - SWEET PEAS AND SAFFRON
2022-01-19 Combine - In a large bowl, stir together all ingredients, reserving ¾ cup of cheese. Scrape into a deep 9X13 inch casserole dish and sprinkle with the reserved ¾ cup of cheese. Bake - Cover and bake for 45 minutes. Bake uncovered for another 15 minutes, until casserole is cooked through and bubbling.
From sweetpeasandsaffron.com


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