Prep 30 mins
Cook 1 hr
I love spaghetti squash and am always looking for new ways to use it. This recipe uses low-fat ingredients but could easily be converted to full-fat if you wish. Other spices or herbs can be added to dress it up; this is just the basic recipe.
- 3 cups cooked spaghetti squash (1 large)
- 1⁄4 cup chopped bell pepper
- 1⁄3 cup chopped onion
- 1⁄4 cup water chestnut
- 1 tablespoon diced pimento (or sub diced roasted red peppers or sundried tomatoes)
- 1⁄2 cup grated low-fat cheddar cheese
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 1⁄2 cup egg substitute (or 2 eggs, well beaten)
- 1⁄2 cup low-fat sour cream
- 1⁄2 cup 2% low-fat milk
- 1⁄4 cup panko breadcrumbs, crumbs or 1⁄4 cup breadcrumbs
- 1 teaspoon paprika
- 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.
I loved this but my husband was less enthusiastic. I like spaghetti squash much more than my husband does, so it's not surprising. I think next time I'll add some other spices besides salt & pepper, perhaps some Italian spices.
This was excellent, I love spaghetti squash. Also prepared this substituting french cut frozen green beans for the squash, which also turned out great. Thank you for sharing.
This was just delicious and we loved the way the squash and custard came together in this casserole which was the main dish in our meatless meal. The result is creamy and comforting with nice bites of crunchy vegetables that add texture as well as flavor. Skipped the breadcrumbs to keep this consistent with the WW Core program. We topped the served wedges with some salsa and enjoyed a salad on the side. Having some dairy issues of late so my version used soy cheddar shreads and soymilk (the sour cream was non-fat but real dairy). My one and only "issue", and it was minor, was that mine was baked at 375 (other things in the oven) for 35 minutes and still had a bit of liquid at the bottom, but not enough to have prevented us from cutting wedges. Thinking another 5 minutes would have worked. Will also need to keep liquidity in mind as I consider other variations. My next attempt will be a cross between this dish and Spaghetti Squash "carbonara" (Diabetic). Other ideas include some soy sausage crumbles and marinara on the side, or maybe olives sun dried tomatoes and mozzarella shreads. Ohh, the possibilities are endless. Update: Wanted to add that I had the leftovers today and they were even better than dinner. The custard really thickened up and the flavors popped even more. Even at room temperature it was fantastic. Thanks.