Spaghetti Squash Casserole
Recipe: #10051
July 10, 2013
"This recipe has all the flavours of an Italian pasta dish without the pasta. I always increase the amount of herbs and add hot pepper flakes."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (459.9 g)
- Calories 311.4
- Total Fat - 15.3 g
- Saturated Fat - 7.1 g
- Cholesterol - 45.5 mg
- Sodium - 463.7 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 4.3 g
- Sugars - 13.3 g
- Protein - 16.9 g
- Calcium - 333.7 mg
- Iron - 2.2 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Slice the squash in half lengthwise and scoop out the seeds.
Step 2
Place squash, cut side down, in a baking dish; add 1/2" water and cover tightly with foil.
Step 3
Bake at 375F for 20-30 minutes or until easily pierced with a fork or knife.
Step 4
Melt butter in a large skillet.
Step 5
Add the mushrooms, onion, garlic, basil, oregano, thyme, pepper flakes and salt & pepper; sauté until onion is tender.
Step 6
Add tomatoes; cook until most of the liquid has evaporated; set aside.
Step 7
Scoop out the squash, separating strands with a fork.
Step 8
Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
Step 9
Transfer to a greased 2qt baking dish.
Step 10
Sprinkle with parmesan cheese.
Step 11
Bake, uncovered, at 375F for 40 minutes or until heated through and top is golden brown.
Tips
No special items needed.
5 Reviews
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