CARAMELIZED ONION SPAGHETTI SQUASH CASSEROLE RECIPE - (3.9/5)
Provided by sz8jm9
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 400°F and grease an 8x8 casserole dish with olive oil. 2. Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut-side down on a baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender. 3. While the squash is baking, prepare the caramelized onions and mushrooms. Heat the olive oil in a frying pan over medium-high heat, then add the onions and mushrooms. Lower the temperature to medium and cook the onions and mushrooms until beginning to brown, stirring occasionally to prevent burning, for around 10 minutes. Add the water to the pan and stir the onions and mushrooms to pick up the brown bits in the bottom of the pan. Cook the onions and mushrooms for 8-10 minutes, until there is no more water in the pan. 4. Remove the squash from the oven, scoop out the flesh and place it in the casserole dish. Stir in the caramelized mushrooms,onions, tomato sauce and garlic powder. Add the whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. 5. Bake uncovered for 1 hour in the oven, until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Let rest for 10 minutes before serving.
CARAMELIZED ONION & BACON SPAGHETTI SQUASH
Make and share this Caramelized Onion & Bacon Spaghetti Squash recipe from Food.com.
Provided by KelBel
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the squash in half and carefully remove the seeds. Turn upside down in a baking pan. Bake at 375-degrees for about 45 minutes.
- Cool for 10 minutes, then using a fork, scrape out squash into serving bowl.
- While squash is cooling, cut bacon with scissors into 1 inch pieces. Cook bacon to half done. Drain off most of bacon grease.
- Add onions and garic to bacon in pan. Cook together until bacon crisps and onions caramelize, about 5 minutes.
- Pour bacon/onion mixture over squash. Season with salt, pepper and parmesan cheese.
SPAGHETTI SQUASH AU GRATIN
This recipe is quick to prepare and a great alternative for a lower-carbohydrate, lower-calorie option in place of a potato side dish. My husband is a meat-and-potatoes kind of guy and even he loved this recipe.
Provided by sandybaby999
Categories Side Dish Vegetables Squash
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.
- Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.
- Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.
- Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.
Nutrition Facts : Calories 115 calories, Carbohydrate 10.5 g, Cholesterol 9.6 mg, Fat 4.8 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 1.7 g, Sodium 264.5 mg, Sugar 3.7 g
SPAGHETTI SQUASH CASSEROLE
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
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.
WINTER SQUASH WITH CARAMELIZED ONIONS
Provided by Kitty Morse
Categories Onion Side Vegetarian Sukkot Rosh Hashanah/Yom Kippur Dinner Raisin Almond Squash Fall Kosher Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
- Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
- Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.
SUMMER SQUASH AND ONION CHEESY CASSEROLE
My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!
Provided by Coleman Bell
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
- Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
- Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
- Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.8 g, Cholesterol 97.5 mg, Fat 31.3 g, Fiber 2.7 g, Protein 24.1 g, SaturatedFat 19.8 g, Sodium 562 mg, Sugar 10 g
SPAGHETTI SQUASH CASSEROLE
This recipe comes from a country cookbook and is a fantastic squash recipe, I make it quite often in the fall season when I have lots if leftover squash from summers crop, if you are a lover of spaghetti squash, then you will love this recipe! cooking time does not include cooking the squash.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 295.4, Fat 16, SaturatedFat 9.3, Cholesterol 49.5, Sodium 396.1, Carbohydrate 24.2, Fiber 2.3, Sugar 4.5, Protein 15.1
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