Spaghetti Squash Casserole
Recipe: #6385
September 03, 2012
Categories: Casseroles, Side Dishes, Squash, Heart Healthy, Low Fat, No Eggs, Vegetarian, more
"The idea for this recipe came from a recipe for hash brown casserole that was full of cheese and cream. This has neither, but is so tasty and very healthy! Makes a great side dish, or a main dish if you are vegetarian. "
Ingredients
Nutritional
- Serving Size: 1 (214 g)
- Calories 171.6
- Total Fat - 13 g
- Saturated Fat - 3.1 g
- Cholesterol - 0 mg
- Sodium - 1072.9 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 3.3 g
- Sugars - 3.5 g
- Protein - 3.8 g
- Calcium - 51.8 mg
- Iron - 1 mg
- Vitamin C - 32.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. Using a fork, scrape the insides of the squash and transfer to a small bowl.
Step 2
In a food processor, make breadcrumbs by pulsing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
Step 3
Preheat oven to 400 degrees.
Step 4
In a saucepan, add shallots, potatoes, carrots, onion, cashews, and the one cup water, and bring to a boil. Cover the pan and simmer for 15-20 minutes, or until vegetables are very soft.
Step 5
In a blender, process the softened vegetables and cooking water, salt, garlic, 1/4 cup margarine, mustard, lemon juice, black pepper, and paprika until perfectly smooth.
Step 6
In a large bowl, toss the cooked squash and blended sauce until completely coated.
Step 7
Spread mixture into a 7 x 11 casserole dish and sprinkle with prepared breadcrumbs.
Step 8
Bake for 15-20 minutes or until the sauce is bubbling and the top has turned golden brown.
Tips
No special items needed.