Spaghetti Squash Casserole Recipe - Allrecipes.com
Spaghetti Squash Casserole Recipe
  • READY IN hrs

Spaghetti Squash Casserole

Recipe by  

"I got this recipe from my Aunt. This is a quick and tasty way to prepare spaghetti squash."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven.
  3. Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Sprinkle with Parmesan cheese and cover with bread cubes.
  4. Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2005

I only gave this 4 stars because I doctored the recipe, but it came out great! To speed up the cooking process, cook squash in microwave, cut-side down in 1/2 in. of water for about 10 minutes. I sauteed fresh mushrooms and fresh spinach with the onion, and added some minced garlic, seasoned salt and pepper. I mixed mozzarella cheese in with the squash (about 3/4 c) and added a few dashes of hot sauce. Instead of bread cubes, I used homemade whole wheat garlic croutons. It was delicious with unique flavoring!

 
Most Helpful Critical Review
Jul 12, 2010

How are people giving 4 or 5 stars to a recipe that they almost completely changed? You're rating your own, new recipe. If you want to submit a new recipe for spaghetti squash, that's great. Based on these reviews, I know how tasty 55 different squash recipes are, not Spaghetti Squash Casserole submitted by NMC0013.

 
Oct 15, 2004

This is so good. I sauted an 8 oz package of fresh mushrooms that I quartered. I also added a 9 oz package of frozen spinich (defrosted and drained), and skipped the basil. I seasoned with kosher salt, pepper and a dash of nutmeg(goes great with spinach). Last but not least I made garlic croutons to go with the fresh parmesan for the topping and it came out perfect. What a great way to prepare spaghetti squash as with the previos reviewer I also had one sitting on my counter waiting to be used.

 
Apr 07, 2007

I COOKED IT JUST AS DESCRIBED EXCEPT I USED PEPPERIDGE FARM STUFFING INSTEAD OF BREAD CUBES AND IT TURNED OUT WONDERFUL. WE MADE IT AS PART OF EASTER DINNER AND IT WILL BE ON THE MENU FOR EVERY HOLIDAY NOW ON..THE GOOD THING IS , YOU CAN CHANGE THIS RECEPI AROUND AS YOU LIKE AND IT'S STILL GOING TO BE GOOD!

 
Oct 24, 2008

Mmm! My family all loved this one. Made my own changes. Sautéed garlic, fresh mushrooms, and onions. Added the cooked squash and a can of beef broth. Simmered till reduced and then thicken slightly with cornstarch/water. Added 1/2c sour cream. Poured in casserole dish. Topped with bread and parmesan. Baked as directed. This was a great recipe that will be a family regular in our home. Next time I will add spinach.

 
Oct 17, 2005

This is a great squash recipe- I did however change it up a bit- I added a little bit if salt and pepper, some extra parmesean cheese and I didnt use the bread cubes. I used cracker crumbs instead. I made a full recipe thinking my husband and i would have leftovers but we ended up eating it all. Very rich and yummy.

 
Jan 01, 2008

Good new use for spaghetti squash. we didn't have the croûtons, I used french fried onions and couldn't imagine this dish without them. For the leftovers I served it atop mashed potatoes.

 
Oct 17, 2007

great idea for spaghetti squash. i added a variety of vegetables and substituted plain yogurt for sour cream. all in all, a very successful meal. thanks.

 

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Nutrition

  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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