Best 2 Low Carb Spaghetti Squash Casserole Recipes
Succumb to the tantalizing allure of spaghetti squash casserole, a delectable low-carb dish that tantalizes taste buds with its medley of flavors and textures. This culinary masterpiece showcases a symphony of roasted spaghetti squash, succulent chicken, a medley of colorful vegetables, and a velvety sauce, all harmoniously united in a cheesy casserole. Embark on a culinary journey with three distinct variations of this low-carb delight: a classic spaghetti squash casserole that exemplifies comfort food, a zesty Mexican-inspired casserole that ignites your palate with a fiesta of flavors, and a creamy spinach artichoke casserole that offers a luscious twist on a classic combination. Each recipe is meticulously crafted to deliver a unique taste experience, catering to diverse culinary preferences and dietary needs.
Check out the recipes below so you can choose the best recipe for yourself!
LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA
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
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.
LOW-CARB SPAGHETTI SQUASH CASSEROLE
It's wonderful when something so healthy tastes so good! Serve a salad and some garlic bread with this and you have a great meal! From Dr. Andrew Weil.
Provided by Chef Kate
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
- Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
- While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
- Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
- Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
- Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
- Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
- Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
- Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.
Nutrition Facts : Calories 285.7, Fat 16.6, SaturatedFat 7.9, Cholesterol 43.7, Sodium 515.8, Carbohydrate 16.3, Fiber 3.1, Sugar 7, Protein 19.3
Tips:
- Choose the right spaghetti squash. Look for a squash that is firm and heavy for its size. Avoid squash that has blemishes or soft spots.
- Cook the spaghetti squash properly. To ensure that the squash is cooked evenly, use a fork to pierce the skin in several places before baking. This will allow the steam to escape and prevent the squash from exploding.
- Use a variety of vegetables. The recipe calls for broccoli and mushrooms, but you can use any vegetables that you like. Some other good options include zucchini, yellow squash, carrots, and bell peppers.
- Season the casserole to taste. The recipe includes a basic seasoning of salt and pepper, but you can add other spices or herbs to taste. Some good options include garlic powder, onion powder, paprika, or chili powder.
- Top the casserole with cheese. Cheese is a great way to add flavor and richness to the casserole. You can use any type of cheese that you like, but mozzarella, cheddar, and Parmesan are all good options.
- Bake the casserole until it is bubbly and golden brown. This will usually take about 20 minutes.
- Let the casserole cool slightly before serving. This will help the casserole to set and make it easier to serve.
Conclusion:
This low-carb spaghetti squash casserole is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own preferences. So next time you are looking for a low-carb meal, give this casserole a try!
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