Easy Spaghetti Squash Casserole
August 28, 2014
"My sis Chris's recipe, really good"
- Serving Size: 1 (380.4 g)
- Calories 447.4
- Total Fat - 24.4 g
- Saturated Fat - 10.8 g
- Cholesterol - 85.8 mg
- Sodium - 708.8 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 2.7 g
- Sugars - 11.9 g
- Protein - 34.5 g
- Calcium - 468.3 mg
- Iron - 2.5 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.2 mg
Cut spaghetti squash in half (length wise). Scoop out seed from center. Put in baking pan cut side down. Pour in 2 cups water (enough to cover bottom of pan plus a little). Cover with foil. Bake 350 degrees for approximately one hour - depending on size. Test for doneness with a fork. Fork should pierce the squash easily. (if you like your squash less done then cook accordingly).
When done take fork/spoon and scrape out the fibers of the squash. Drain well to get rid of liquid.
WHILE SQUASH IS BAKING: Brown up ground beef and Italian sausage. Drain. Set aside.
WHILE SQUASH IS BAKING ABOUT 1/2 WAY THROUGH (@30 MIN MARK): Dice up onions and mushrooms.
Sautee onion in butter/oil. When onions start to brown add mushrooms. When done add in spaghetti sauce and/or fire roasted tomatoes. Heat til warm. Remove from heat.
Mix in baked squash, ground beef, sausage and parmesan cheese. Transfer to baking dish. Top with 1 cup. shredded cheese.
Bake 350 until cheese is melted and slightly browning. About 1/2 hour.
Tips & Variations
No special items needed.