Best Cheesy Spaghetti Squash Casserole Recipes

CHEESY SPAGHETTI SQUASH CASSEROLE

Cheesy Spaghetti Squash Casserole image

I had a recipe for a 4-cheese baked spaghetti squash that I really liked, but it was hard to eat. It was baked in the shell of the squash, and then mixed together after baking. I wanted to try it as a casserole, and after a few tries, this is what I came up with.

Provided by Shasta Duplantis

Categories Side Dish Casseroles

Time 1h50m

Yield 10

Number Of Ingredients 20

Ingredients

1 (3 pound) spaghetti squash, halved and seeded
2 tablespoons olive oil, divided, or as needed
¼ teaspoon garlic-pepper seasoning, divided, or more to taste
1 (16 ounce) package sliced fresh mushrooms
1 large onion, diced
1 medium jalapeno pepper, seeded and diced
1 bulb garlic, cloves peeled and minced
1 pound ground pork sausage
1 ½ teaspoons fennel seeds
salt and ground black pepper to taste
1 pound broccoli, stem removed and broken into florets
2 tablespoons chicken soup base (such as Better than Bouillon®)
1 ½ teaspoons dried oregano
1 ½ teaspoons ground thyme
1 ½ teaspoons dried basil
1 ½ cups grated Parmesan cheese
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded mozzarella cheese
nonstick cooking spray
1 ½ cups whipping cream

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
Remove squash from the oven and set aside to cool a bit. Leave the oven on.
Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
Bake, uncovered, in the preheated oven for 30 minutes.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 20.8 g, Cholesterol 114.8 mg, Fat 38.9 g, Fiber 2.4 g, Protein 24.5 g, SaturatedFat 19.6 g, Sodium 1297 mg, Sugar 3.1 g

CHEESY SPAGHETTI SQUASH CASSEROLE (VEGETARIAN)

Cheesy Spaghetti Squash Casserole (Vegetarian) image

Proof that you don't need to add meat to spaghetti squash to make a great dish! This is easy to make and very flavorful; feel free to adjust seasonings to your taste. The crushed red pepper is optional, but if you have it on hand I think it adds to the flavor. Try to use REAL parmesan, not the stuff that comes in the green can! I'm unsure of the origin of this recipe, but it's a keeper!

Provided by Treewoman

Categories Cheese

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 spaghetti squash
1 large onion, diced
1 green pepper, chopped
1 red bell pepper, chopped
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
3 -5 garlic cloves, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon crushed red pepper flakes
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

To cook the spaghetti squash: Cut in half lengthwise and remove seeds. Place squash cut sides up in microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10-12 minutes or til done. Let sit covered for 5 minutes. With fork, "comb" out the strands into a bowl.
Preheat oven to 375 degrees. Mix the cheeses together and set aside. Heat olive oil in skillet and add onion, green pepper, red bell pepper and garlic. Saute over medium heat for about 5 minutes. Add crushed tomatoes and crushed red pepper (if using). Simmer uncovered for about 15 minutes, stirring occasionally.
In large bowl, mix the cooked squash well with the cooked vegetables and place half of it in a 9x13 baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cook 10-15 minutes before serving.

Nutrition Facts : Calories 212.3, Fat 11.8, SaturatedFat 4.7, Cholesterol 22.1, Sodium 430.5, Carbohydrate 18.9, Fiber 3.8, Sugar 2.7, Protein 10.6

CHEESY CHICKEN SPAGHETTI SQUASH CASSEROLE

Cheesy Chicken Spaghetti Squash Casserole image

Categories Chicken Casserole/Gratin Dinner Healthy

Number Of Ingredients 11

Ingredients

3.5 ounce Raw chicken breasts - should yield 4.5 oz grilled (3/4 Lean)
1/8 teaspoon Mrs Dash Southwest Chipotle Seasoning or seasoning of your choice (1 Condiment)
1 1/2 cup Spaghetti squash, cooked (3 Greens)
1/2 tablespoon Light butter, melted (1/2 Healthy Fat)
1/4 teaspoon Garlic powder (1/2 Condiment)
1/4 Salt, or to taste (1 Condiments)
1/16 teaspoon Black pepper, to taste (1/8 Condiment)
1/2 tablespoon Grated Kraft Parmesan cheese (1/2 Condiment)
1/3 cup 2% Fage Total Greek yogurt (1/4 Lean) (3/4 Cup if making 2)
1.5 ounce Reduced fat cheddar, shredded and divided (3/12 Lean)
1/8 teaspoon Dried basil (1/2 Condiment)

Steps:

Poke holes on all sides of the spaghetti squash with a metal skewer or a fork.
Place a paper towel in microwave and place squash on top of paper towel.
Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes.
Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard.
Next, scrape the inside of the squash with a fork all the way to the skin. You should get strands that resemble spaghetti. Set aside.
Season chicken with your favorite seasonings. Grill until done. Weigh out 4.5 oz of cooked chicken and then cut chop into pieces. Set aside.
Preheat oven to 400 degrees. Combine melted butter, salt, pepper, Parmesan cheese with the yogurt and 2 oz. of shredded cheddar cheese.
Stir in spaghetti squash until combined. Pour spaghetti squash mixture into an 8 inch casserole dish. Top with cooked chicken. Sprinkle the remaining ounce of cheese and dried basil over the top
Put in oven and bake for 30 minutes. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.
1 Servings with 1 Lean, 3 Greens, 2.8 Condiments and 1/2 Healthy Fat per serving
*If you would like to use cooked 93% ground beef, you will need 3.75 oz cooked. For shrimp, you will need 5.25 oz cooked. Remember, the meat will be divided into 2 servings so you will actually be eating 1.8 oz of beef and 2.6 oz of shrimp per serving.