Spaghetti Squash Casserole - Easy & Delicious!

Mindful_Trent

I LOVE spaghetti squash, and was looking for a different way to prepare it, other than as spaghetti or as a plain side dish with pepper (and sometimes a little butter). Here is a fabulous and super easy recipe for a casserole-type dish. Easy to change/customize to fit your tastes.

Original Recipe from this site: http://www.tasteofhome.com/Recipes/Spaghetti-Squash-Casserole
I changed it and made it as follows:

Ingredients
1 large spaghetti squash (instead of a small like the recipe said)
1 pound ground turkey
1/2 onion, chopped
2 garlic cloves, minced
2 cans of diced Tomatoes, no salt added (I didn't drain these, but I would recommend that for anyone making it - it was a bit watery)
1 Tbsp dried oregano
2 to 3 tsp black pepper, freshly ground
1 cup (4 ounces) shredded mozzarella cheese

**I wanted to add chopped red pepper but I was out. I ommited the parsley and the water that the recipe called for, changed from ground beef to ground turkey, and added more tomatoes than they did.**
**I would add mushrooms and possibly other veggies like carrots or zuchinni if I made this again - it's very easy to customize - don't be afraid to experiment!! Can play with the spices, as well. Hard to go wrong with this recipe...**

Directions

1) Cook the squash: cut it in half the long way, scoop out seeds. Place with cut side down in a baking dish; add 1/2 to 1 inch of water. Bake at 350° for 40 minutes or until it is easily pierced with a fork. Usually it will be slightly browned on top when done.

2) When cool enough to handle, scrape out the squash with a fork - this will make it look spaghetti-like.

3)In a skillet, cook turkey, onion, and garlic (and other items like red pepper, mushrooms, etc. that you may want to add) until meat is browned and the vegetables are tender.

4)Drain the meat/veggie mix and add the tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed.

5)Transfer to an ungreased baking dish. Bake, uncovered, at 350° for 25 minutes.

6)Sprinkle with the cheese and parsley - let cook in the oven for a few minutes until cheese is melted, or just let stand a few minutes outside the oven (either would probably work) . Yield: 6-8 servings

The recipe as I prepared it is under the food database as "Trent's Spaghetti Squash Casserole" - note that I prepared it with No-sodium added diced tomatoes - if you use regular, it will up the sodium value.

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Other methods of cooking the squash include:
(from: http://lowcarbdiets.about.com/od/cooking/a/spagsquash.htm )

Cooking it cut/de-seeded:
Advantages: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw.
Method: Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.

Cooking Spaghetti Squash Whole
Advantages: It's easier.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")

Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

Once cooked (whatever method), separate strands by running a fork through in the "from stem to stern" direction (the long way).

mymelody_78

Thanks for sharing!

ChellieIrish

Bump for later thanks for sharing

RyanEli

This was very good! Makes good leftovers, too.

Mindful_Trent

Bump!

Jennplus2

I added corn and kidney beans and it was really yummy! Thanks

AnnaPixie

lovely! Thanks Trent :drinker:

happy115

bump for later

nemrenu

Thanks

HRgoldenlife

thanks! how woulld you figure out the calories and other facts for this?

Positively_Me

thanks for the recipe..

Do you know the calories per serving?

Mindful_Trent

thanks for the recipe..

Do you know the calories per serving?

Mine came out to be about 240 calories for 1/6 of the casserole (a good sized serving!) - 17g carbs/ 9g fat / 22g protein. However, I highly recommend people calculate their own recipe if they make it, since it can vary significantly based on the size of spaghetti squash, how much cheese is used, the types of veggies you add in, how much meat (and the leanness and type of meat), etc.

Positively_Me

thanks for the recipe..

Do you know the calories per serving?

Mine came out to be about 240 calories for 1/6 of the casserole (a good sized serving!) - 17g carbs/ 9g fat / 22g protein. However, I highly recommend people calculate their own recipe if they make it, since it can vary significantly based on the size of spaghetti squash, how much cheese is used, the types of veggies you add in, how much meat (and the leanness and type of meat), etc.

Thanks.. I am planning on making this tonight for dinner. can't wait!

SweetyGirl

Sorry - wrong thread!

ShellyBrew

bump

dmags

bump

fitnesspirateninja

Yum! That sounds awesome!

So, I'm lactose intolerant...does anyone have suggestions for cheese substitutes? I usually use soy cheese or something like that, but the taste isn't that great. Or, I guess I could just make it without cheese.

Christie23

Thanks for sharing! This sounds yummy!

BeckyJill7

This sounds great. Is there a method to choosing squash? You know, like squeezing it, smelling it, etc. I'm just getting into cooking and could use the help. Thanks!

Mindful_Trent

This sounds great. Is there a method to choosing squash? You know, like squeezing it, smelling it, etc. I'm just getting into cooking and could use the help. Thanks!

General advice on choosing a spaghetti squash: http://www.ehow.com/how_5678679_choose-spaghetti-squash.html

kimel

Thanks looks great

NanBar

Trent,

I am going to make this on Friday for supper. It SOUNDS absolutely yummy!

Thanks for sharing!

Nan

possummama

I made this last night and am having it for lunch today - it is WONDERFUL!!! Thanks so much for sharing this recipe. I used veggie crumbles instead of the ground turkey

mlally1014

bump

Calicar

This is so good, thanks for sharing!

jconnon

Tag for later, I happen to have a new spaghetti squash that needs to be dealt with!

rizorw

Bump...... Love spagetti squash

baybeecakes08

bump

ValMae

Sounds good!

hjollyrn

Bump

shander7

bump!