Creamy Spaghetti Squash Casserole Recipes

Steps:

• Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray.
• Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
• When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
• Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
• Stir in the egg substitute.
• Combine the sour cream and milk & fold into squash mixture.
• Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.

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.

Steps:

• Preheat oven to 400°F.
• First, cut your spaghetti squash in half lengthwise and use a spoon to scrape away the seeds. Drizzle with a little sea salt and fresh cracked pepper and place down on a lined baking sheet and cook for about 45 minutes.
• While the squash is baking, prepare your filling. In a medium skillet over med-high heat add a small pat of butter, minced garlic, diced onion, a pinch of sea salt, and pepper and cook for several minutes until soft.
• In a large mixing bowl combine the cooked onions and garlic with greek yogurt, 1 oz of shredded goat cheddar, parsley, nutmeg, sea salt and pepper to taste.
• Remove squash from the oven and let cool. When your squash is cool enough to handle, use a fork to scrape out the inside which will come apart in strands. Place spaghetti squash strands in your mixing bowl and combine all ingredients together. Place your mixture in a large baking dish and top with the remaining 3 oz of shredded goat cheddar. Place bak in the oven at 400° and let cook for about 15 minutes. Then set the oven to broil and cook until the top has formed a delicious golden crust.
• Serve immediately and prepare to be blown away at how delicious this healthy dish is.

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!

Steps:

• Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
• Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
• While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
• Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
• Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
• Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
• Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
• Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
• Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.

Steps:

• Split Squash in half length wise, remove seeds and guts.
• Cover with oil, salt and pepper.
• Cook cut side down on a baking sheet for 40-45min at 375 degrees until the outside is soft and the inside is fork tender.
• Remove squash strands by scraping the insides with a fork.
• Start sauce with 1 Tbs Olive Oil in a pan and add Shallots and Garlic.
• Cook until soft and translucent about 5 minutes.
• Add squash and heavy cream, cheese and lemon.
• Add Salt and Pepper to taste.
• Let cook on low for 3-5minutes and ENJOY!

Steps:

• In lg skillet saute onions, garlic, and mushrooms in butter.
• Add spaghetti, 1 cup sauce, 1/2 cup shredded cheese, sour cream, cottage cheese, salt and pepper.
• Mix well.
• Put into a greased shallow casserole dish.
• Bake, uncovered at 350* for 20 minutes.
• Spread with remaining cup sauce.
• Sprinkle with remaining shredded cheese.
• Bake, uncovered for 10 minutes more.