SPAGHETTI SQUASH CASSEROLE
I love spaghetti squash and am always looking for new ways to use it. This recipe uses low-fat ingredients but could easily be converted to full-fat if you wish. Other spices or herbs can be added to dress it up; this is just the basic recipe.
Provided by SusieQusie
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ยบ.Coat an 8-inch by 8-inch baking dish with cooking spray.
- Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
- When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
- Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
- Stir in the egg substitute.
- Combine the sour cream and milk & fold into squash mixture.
- Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.
Nutrition Facts : Calories 116.6, Fat 4.8, SaturatedFat 2.4, Cholesterol 11.7, Sodium 348.2, Carbohydrate 11.7, Fiber 0.8, Sugar 2.4, Protein 7.3
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