Spaghetti Squash Casserole

5
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"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. "

Original recipe yields 5 servings
OK

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 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 & Variations


No special items needed.

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