Yellow Squash Spaghetti Casserole Recipes

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

Ingredients

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 CASSEROLE

Yellow Squash Casserole image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories Side Dish Vegetables Squash Summer Squash

Time 50m

Yield 10

Number Of Ingredients 10

Ingredients

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g

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

Ingredients

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

FODMAPS SQUASH CASSEROLE

FODMAPS Squash Casserole image

This simple recipe combines yellow squash with eggs and margarine and is topped with cornflake crumbs. Also great with shredded carrots and green zucchini added for more color.

Provided by Johanna WISHES she were a

Categories Side Dish Vegetables Squash Summer Squash

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

3 pounds yellow squash, sliced
1 ¼ cups cornflake crumbs, or to taste
½ cup margarine
2 eggs, beaten
¼ cup white sugar
1 pinch seasoned salt to taste
1 pinch ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place squash into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and mash squash in a bowl.
Stir 1 cup corn flakes, margarine, eggs, sugar, seasoned salt, and black pepper into mashed squash. Transfer mixture to a 2-quart casserole dish. Sprinkle about 1/4 cup cornflake crumbs over squash mixture.
Bake in the preheated oven until bubbling and topping is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 35.1 g, Cholesterol 62 mg, Fat 17.2 g, Fiber 4.5 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 383.1 mg, Sugar 10.4 g

YELLOW SQUASH CASSEROLE

Yellow Squash Casserole image

This casserole is one of my favorites. My family often requests it and it is a great way to use up yellow squash!-Mae Kruis, Gallup, New Mexico

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

3 tablespoons butter
3 to 4 yellow summer squash, sliced
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
8 to 10 saltines, crushed
Salt and pepper to taste
1-1/2 cups shredded cheddar cheese

Steps:

In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.

Nutrition Facts :

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