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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 Kozmic Blues

    1/2 Photos of Spaghetti Squash Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Scarycarrie_ca's Note:

    Makes a nice savoury dish that is great for a harvest dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400F.
    2. 2
      Coat a baking sheet with cooking spray.
    3. 3
      Place the squash, cut side down, on the sheet.
    4. 4
      Bake for 30 minutes or until tender when pierced with a sharp knife.
    5. 5
      Allow to cool slightly.
    6. 6
      With a fork, scrape the squash strands into a large bowl.
    7. 7
      Meanwhile, warm the oil in a medium skillet set over medium heat.
    8. 8
      Add the onion, garlic and basil.
    9. 9
      Cook for 4-5 minutes or until the onion is soft.
    10. 10
      Add the tomatoes.
    11. 11
      Cook for 3 to 4 minutes, or until the mixture is dry.
    12. 12
      To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and the onion mixture.
    13. 13
      Stir well to mix all ingredients.
    14. 14
      Spray a 9x13 baking dish with cooking spray.
    15. 15
      Pour mixture into prepared dish.
    16. 16
      Sprinkle with the Parmesan cheese and bread crumbs.
    17. 17
      Bake for 30 minutes or until bubbly and heated through.

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    Ratings & Reviews:

    • on January 16, 2012

      45

      This was a really delicious and simple recipe. I am a novice with squash so wanted something easy to make for my first go round.
      I had to microwave my squash for about 5 minutes beforehand to get it soft enough to cut lengthwise, but other than that, it was pretty simple!
      I also forgot the basil and it was still delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2007

      45

      I really enjoyed this recipe. I usually just nuke spag squash and add butter/parm cheese/garlic salt. I pretty much followed the recipe as stated except for a couple of things. 1. I nuked the squash(used another posters idea of microwaving for 1-2 mins to soften skin 1st before splitting MUCH APPRECIATED IDEA)2. added sundried tomatoes 3. used an 8x8 pan. The only thing I would change is probably adding some broccoli/cauliflower/extra sundried tom's(only used 1 or 2) My DH didn't care for it (he doesn't really like casseroles)but my 2 year old DS liked it

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2012

      55

      Made this as a "veggie" dinner. Didn't have any fresh tomatoes so I used a quart of my crushed canned tomatoes. Everyone liked this including my picky DS!!!! And that alone makes this a great dish. Thanks for a great way to use spaghetti squash.

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

    Read All Reviews (7)

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    Nutritional Facts for Spaghetti Squash Casserole

    Serving Size: 1 (144 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 139.4
     
    Calories from Fat 63
    45%
    Total Fat 7.0 g
    10%
    Saturated Fat 2.7 g
    13%
    Cholesterol 14.8 mg
    4%
    Sodium 421.1 mg
    17%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 0.7 g
    3%
    Sugars 2.8 g
    11%
    Protein 9.4 g
    18%

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