Easy Spaghetti Squash Casserole

4
Servings
30m
Prep Time
90m
Cook Time
2h
Ready In


"My sis Chris's recipe, really good"

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

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).

Step 2

When done take fork/spoon and scrape out the fibers of the squash. Drain well to get rid of liquid.

Step 3

WHILE SQUASH IS BAKING: Brown up ground beef and Italian sausage. Drain. Set aside.

Step 4

WHILE SQUASH IS BAKING ABOUT 1/2 WAY THROUGH (@30 MIN MARK): Dice up onions and mushrooms.

Step 5

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.

Step 6

Mix in baked squash, ground beef, sausage and parmesan cheese. Transfer to baking dish. Top with 1 cup. shredded cheese.

Step 7

Bake 350 until cheese is melted and slightly browning. About 1/2 hour.

Tips & Variations


No special items needed.

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