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    You are in: Home / Recipes / Spaghetti Squash, Tomato, Mushroom & Cheese Casserole Recipe
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    Spaghetti Squash, Tomato, Mushroom & Cheese Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    10 mins

    1 hr 20 mins

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    Units: US | Metric


    1. 1
      Slice squash in half lengthwise and scoop out seeds.
    2. 2
      Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
    3. 3
      Cool until ready to be handled.
    4. 4
      Scoop out the insides gently with a fork which will form into spaghetti strands.
    5. 5
      While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
    6. 6
      When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
    7. 7
      Combine the ingredients.
    8. 8
      Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.

    Ratings & Reviews:

    • on January 23, 2014


      This dish was very good , I also put my own twist to it one thing i did is i cooked the squash in the pressure cooker for 5 minuets with some seasonings, it raked out of the skin beautifully I used cheddar cheese and some baby spinach cooked it at 375 degrees in the oven came out awesome my wife couldn't believe it, very good recipe.

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    • on April 14, 2013


      Extremely hearty and flavorful, and a good solution for low-carb diets when real pasta is not allowed. I agree with the others who noted the not-so-pretty appearance of the dish. My solution was to not mix everything up---keep the spaghetti squash in a separate dish, toss with a bit of butter, and serve the other vegetables in the sauce on top of the squash. Much more attractive!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2013


      Very good. Agree that this is not a pretty looking dish, but the taste is great. I used canned mushrooms, didn't have fresh, and added a few TBSP of homemade marinara as I only had a few fresh grape tomatoes. I also added a good heavy pinch of crushed red pepper to give the dish a bit of zip. I used cottage cheese as that is what I had, might try ricotta next time to make it look a bit prettier. Overall a keeper, I had it as a filling main dish for just me, would probably pair it with some grilled chicken or pork for my carnivore family. Thanks for posting!

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

    Read All Reviews (31)


    Nutritional Facts for Spaghetti Squash, Tomato, Mushroom & Cheese Casserole

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 312.2
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 5.6 g
    Cholesterol 30.0 mg
    Sodium 608.1 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 3.2 g
    Sugars 6.4 g
    Protein 19.7 g

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