Parmesan Squash Casserole Recipes

CREAMY BAKED SPAGHETTI SQUASH PARMESAN (LOW-CARB)

I know there are a lot of other spaghetti squash recipes posted here on Zaar, but I didn't see one quite like this. This recipe produces a rich, creamy, indulgent, savory, and wonderful casserole! You could serve it as a side dish, with fish, pork, or chicken. Or, serve with a side salad, and you've got a satisfyingly light meal. It's healthy, no matter how you slice it, and perfect for a low-carb diet.

Provided by DanielsWife

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Creamy Baked Spaghetti Squash Parmesan (Low-Carb) image

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!

Ingredients

1 medium spaghetti squash
1 cup fat-free half-and-half
1/2 cup parmesan cheese
1 teaspoon ground sage
1 teaspoon garlic powder
1/4-1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 cup parmesan cheese

CROOKNECK SQUASH CASSEROLE

This is the yummiest squash casserole I have ever run across. I don't only make it in the fall, I get a yearning for it all year long. It truly deserves the description "squash fantastic!"

Provided by Barbara

Time 1h5m

Yield 8

Number Of Ingredients 9

Crookneck Squash Casserole image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Slice squash.
Add 1 teaspoon salt to a pot of water and bring to a simmer. Add squash slices and simmer, uncovered, for 15 minutes. Drain.
Put squash in a bowl and add 4 tablespoons butter. Gently blend in sour cream, Cheddar cheese, Parmesan cheese, green onions, sugar, and remaining 1 teaspoon salt. Transfer to a round casserole dish. Top with bread crumbs and dot with remaining 3 tablespoons butter.
Cook in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 19 g, Cholesterol 58.5 mg, Fat 23.2 g, Fiber 2.5 g, Protein 10.2 g, SaturatedFat 14.2 g, Sodium 865.5 mg, Sugar 6.5 g

Ingredients

6 medium crookneck (yellow) squash
2 teaspoons salt, divided
7 tablespoons unsalted butter, at room temperature, divided
1 (8 ounce) container sour cream
4 ounces shredded Cheddar cheese
½ cup grated Parmesan cheese
5 medium green onions, chopped
4 teaspoons white sugar
1 cup bread crumbs

CHEESY SPAGHETTI SQUASH CASSEROLE

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

Cheesy Spaghetti Squash Casserole image

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

Ingredients

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

CHEESY SQUASH CASSEROLE

Great casserole dish! I add 1/4 cup more of parmesan on the top before the cracker crumbs. This is adapted from a Paula Deen recipe. Hope you enjoy!

Provided by Scoutie

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Cheesy Squash Casserole image

Steps:

Preheat the oven to 350 degrees F.
Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
Bake for 20 minutes or until the top is golden and bubbly.

Ingredients

1 tablespoon vegetable oil
6 medium summer squash, thinly sliced
1 large vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated fresh parmesan cheese
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
salt & freshly ground black pepper
1 sleeve cracker, crushed medium to fine (recommended Ritz)

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