Spanish Squash Casserole Recipes

PROVENCAL SUMMER SQUASH AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
• Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
• Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

MEXICAN SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
• Garnish with green onions just before serving.

SPANISH SQUASH MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.

BEST EVER SQUASH CASSEROLE

Steps:

• Prepare Jiffy Mix as directed, set aside to cool.
• Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
• Cook on medium low heat just until tender, remove from heat.
• Drain squash, reserve one cup of water for casserole.
• On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
• Add chicken bouillon cubes and garlic to onions, stir.
• Add drained squash and diced cheese, stir.
• Crumble corn bread in squash and pour the reserved cup of water and mix well.
• Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
• Cover casserole and place in a preheated oven at 350 degrees.
• Bake for 50- 60 minutes.
• Remove cover the last 20 minutes of baking time.

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Set oven to 375°F.
• Grease a 2-quart baking dish.
• Slice the squash in half lengthwise; remove and discard the seeds.
• Place squash cut side down in a baking dish.
• Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.
• Meanwhile melt butter in a skillet.
• Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.
• Add the tomatoes; cook until most of the liquid is evaporated; set aside.
• When squash is cool enough to handle, use a fork to separate into strands.
• Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.
• Pour into greased dish.
• Sprinkle with parmesan cheese.
• Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.

SPAGHETTI SQUASH CASSEROLE RECIPE BY TASTY

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!