Best Spaghetti Squash And Egg Casserole Hash Brown Casserole Recipes

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LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA



Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka image

Make and share this Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka recipe from Food.com.

Provided by College Girl

Categories     Breakfast

Time 55m

Yield 1 squash, 6 serving(s)

Number Of Ingredients 8

1 medium spaghetti squash
1/2 cup yellow onion, finely chopped
1 (10 ounce) can fat free condensed cream of celery soup
1 cup fat-free cheddar cheese, shredded divided into 1/4 cup and 3/4 cup
8 ounces nonfat sour cream
1/4 cup margarine, melted (real butter works best)
1 -2 teaspoon garlic powder
salt & pepper

Steps:

  • Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
  • When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
  • While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
  • When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
  • Pour soup mixture over squash and stir well. Top with remaining cheese.
  • Bake at 350 degrees for 30 minutes or until cheese is browned.

SPAGHETTI SQUASH CASSEROLE



Spaghetti Squash Casserole image

Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty. -Mina Dick, Boissevain, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 cup canned diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella or cheddar cheese
1 tablespoon chopped fresh parsley

Steps:

  • Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 226mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

MOCK CHEESY HASH BROWN CASSEROLE (LOW CARB)



Mock Cheesy Hash Brown Casserole (Low Carb) image

This is a low carb version of Cracker Barrel's Cheesy Hash Browns, made with spaghetti squash. It is very flavorful, with a great "comfort food" texture and a little crunch. The squash can be microwaved to save time.

Provided by ORTNmom

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 medium spaghetti squash
1/2 cup yellow onion, finely chopped
1 (10 ounce) can condensed cream of mushroom & garlic soup
1 cup shredded cheddar cheese, divided into 1/4 cup and 3/4 cup
8 ounces sour cream
1/4 cup butter, melted (real butter works best)
1 -2 teaspoon garlic powder
salt & pepper

Steps:

  • Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
  • When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
  • While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
  • When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
  • Pour soup mixture over squash and stir well. Top with remaining cheese.
  • Bake at 350 degrees for 30 minutes or until cheese is browned.

HASH-BROWNED SPAGHETTI SQUASH



Hash-Browned Spaghetti Squash image

This is also a great way to use leftover squash. Season with salt and pepper at the table if necessary. Serve with sour cream if desired.

Provided by Shahana

Categories     Side Dish     Vegetables     Squash

Time 36m

Yield 2

Number Of Ingredients 10

½ spaghetti squash, halved and seeded
¼ cup water
2 teaspoons canola oil
½ onion, chopped
½ red bell pepper, chopped
½ clove garlic, minced
1 teaspoon Italian seasoning, crushed
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
2 teaspoons butter

Steps:

  • Place spaghetti squash in a microwave-safe baking dish, cut-side down, pour in water, and cover dish with plastic wrap. Poke a few holes in the plastic wrap for ventilation. Cook on microwave until tender, 6 to 9 minutes. Remove plastic wrap and allow to cool until easily handled.
  • Heat canola oil in a skillet over medium heat; cook and stir onion, red bell pepper, garlic, and Italian seasoning in the hot oil until onion is tender, 5 to 10 minutes. Set skillet aside, keeping vegetables warm.
  • Run a fork along the flesh of the squash, pulling it into strands. Fluff strands to separate as much as possible and transfer to a bowl. Mix flour and Parmesan cheese into the strands. Add onion mixture and mix well.
  • Melt butter in a skillet over medium heat. Spoon about 1/4 cup squash mixture into the hot butter and press to form a 1-inch-thick patty. Cook until golden brown, about 5 minutes per side. Repeat with remaining squash mixture.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 26.1 g, Cholesterol 15.2 mg, Fat 11.5 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 4 g, Sodium 139.7 mg, Sugar 3.7 g

SPAGHETTI SQUASH CASSEROLE RECIPE BY TASTY



Spaghetti Squash Casserole Recipe by Tasty image

This spaghetti squash casserole is hearty and comforting, but won't weigh you down. Strands of spaghetti squash stand in for pasta--they're tossed with a quick beef and tomato sauce, topped with cheese, and baked to gooey, golden brown perfection.

Provided by Tasty

Categories     Dinner

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
1 medium spaghetti squash
2 tablespoons olive oil, divided
1 medium yellow onion, diced
2 cloves garlic, minced
½ teaspoon red pepper flakes
1 lb ground beef
¼ cup tomato paste
1 can tomato, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
½ cup fresh basil leaf, for serving

Steps:

  • Preheat the oven to 400˚F (200°C). Grease a 9 x 13-inch baking dish with nonstick spray.
  • On a cutting board, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then transfer to a rimmed baking sheet, cut side-down.
  • Bake the squash until fork-tender, about 1 hour. Let the spaghetti squash cool for 5 minutes, then use a fork to pull the strands of spaghetti squash and transfer to a medium bowl.
  • In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring often, until combined, about 1 minute.
  • Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Stir in the spaghetti squash until well combined.
  • Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the cheese over the casserole.
  • Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let the casserole cool for 5 minutes.
  • Top with the basil, then serve.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 33 grams, Sugar 6 grams

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