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    You are in: Home / Recipes / Spaghetti Squash Casserole Recipe
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    Spaghetti Squash Casserole

    Spaghetti Squash Casserole. Photo by Starrynews

    1/1 Photo of Spaghetti Squash Casserole

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    45 mins

    1 hrs 20 mins

    Chef Kate's Note:

    It's wonderful when something so healthy tastes so good! Serve a salad and some garlic bread with this and you have a great meal! From Dr. Andrew Weil.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
    4. 4
      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.
    5. 5
      Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.

    Ratings & Reviews:

    • on November 18, 2007

      55

      Cooked squash in microwave (sliced in half, removed seeds, 1/4 c water in bottom of bowl, covered, zapped for 10-12 min). Used preshredded cheeses and a can of rotel tomaotes. This casserole makes a great vegetarian main dish and didn't take long with the shortcuts.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2012

      55

      This is an awesome recipe! It's something that both my husband and I enjoyed, which doesn't happen often, as we have such different tastes. I try to make a batch of marina sauce every week, and used that with the squash. Used a blend of smoked Gouda, smoked Cheddar and Parmesan. I made it two nights ago.. and am making a double batch right now to have for quick lunches this week! Thank you for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2011

      35

      This was edible and unfortunately that is the best thing I can say. It was a lot of prep work and cooking time to end up with basically spaghetti sauce with some vegetables.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Spaghetti Squash Casserole

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 285.7
     
    Calories from Fat 149
    52%
    Total Fat 16.6 g
    25%
    Saturated Fat 7.9 g
    39%
    Cholesterol 43.7 mg
    14%
    Sodium 515.7 mg
    21%
    Total Carbohydrate 16.2 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 6.9 g
    27%
    Protein 19.3 g
    38%

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