Spaghetti Squash Casserole
July 10, 2013
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Casseroles, Side Dishes, Vegetables, Squash, Budget-Friendly, Make-Ahead, Fall/Autumn, Ladies Luncheon, Mother's Day, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Stove Top, Diabetic, Gluten-Free, Heart Healthy, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
"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."
- 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
Slice the squash in half lengthwise and scoop out the seeds.
Place squash, cut side down, in a baking dish; add 1/2" water and cover tightly with foil.
Bake at 375F for 20-30 minutes or until easily pierced with a fork or knife.
Melt butter in a large skillet.
Add the mushrooms, onion, garlic, basil, oregano, thyme, pepper flakes and salt & pepper; sauté until onion is tender.
Add tomatoes; cook until most of the liquid has evaporated; set aside.
Scoop out the squash, separating strands with a fork.
Combine the squash, tomato mixture, bread crumbs, ricotta cheese and parsley.
Transfer to a greased 2qt baking dish.
Sprinkle with parmesan cheese.
Bake, uncovered, at 375F for 40 minutes or until heated through and top is golden brown.
Tips & Variations
No special items needed.