Spaghetti Squash Casserole

Recipe by SusieQusie
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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