Best 2 Low Fat Spaghetti Squash Casserole Recipes
**Introducing a Healthy and Flavorful Dish: Low-Fat Spaghetti Squash Casserole**
In the realm of healthy and comforting dishes, the low-fat spaghetti squash casserole stands out as a culinary delight. This delectable casserole combines the goodness of spaghetti squash, a nutrient-rich vegetable, with a medley of flavorful ingredients, resulting in a satisfying and guilt-free meal. With its vibrant colors, tantalizing aroma, and burst of flavors, this casserole is sure to please even the most discerning palates.
The low-fat spaghetti squash casserole is a versatile dish that can be customized to suit various dietary needs and preferences. Whether you're a vegetarian, a meat lover, or simply seeking a lighter option, this casserole offers endless possibilities. From the classic combination of spaghetti squash, tomatoes, and cheese to creative variations featuring roasted vegetables, lean protein, and flavorful sauces, there's a recipe for every taste.
This article presents a collection of low-fat spaghetti squash casserole recipes, each with its unique flair and taste. From the classic recipe with a creamy tomato sauce to the innovative pesto-Parmesan version, these recipes cater to a wide range of culinary preferences. With step-by-step instructions and helpful tips, these recipes empower home cooks of all levels to create a delicious and nutritious casserole that the whole family will love.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that combines health and flavor. Let the low-fat spaghetti squash casserole become your go-to dish for weeknight dinners, potlucks, and special occasions. Enjoy a guilt-free indulgence that nourishes your body and soul.
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-FAT SPAGHETTI SQUASH CASSEROLE
Creamy, cheesy goodness of a pasta dish without the starch and a lot less fat. My husband was a big skeptic, but after he tried it, he went back for seconds! I like to make this on the weekend to reheat during the week to cut down on cooking after work. Can be reheated in the oven with a cover and comes out fine. Serve with a green salad or a side vegetable.
Provided by Maureenie
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
- Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
- Spray a 10 inch skillet with non-stick spray. Add onion, garlic, tomato, mushrooms, salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat.
- In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
- Add the sauteed veggies and combine.
- Add the spaghetti squash, folding it into the mixture.
- Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
- romano cheese and breadcrumbs on top. (You can add more parsley for color.).
- Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.
Tips:
- Choose the right spaghetti squash: Look for spaghetti squash that is medium in size and has a deep yellow color. These are the squashes that will have the best flavor and texture.
- Cook the spaghetti squash properly: To ensure that the spaghetti squash is cooked evenly, pierce it with a fork several times before baking it. This will allow the steam to escape and prevent the squash from bursting.
- Use a sharp knife to shred the spaghetti squash: A sharp knife will make it easier to shred the spaghetti squash into thin strands. You can also use a fork to shred the squash, but this will take longer.
- Don't overcook the sauce: The sauce for the spaghetti squash casserole should be cooked until it is heated through, but not boiling. Overcooking the sauce will make it watery and bland.
- Use a variety of vegetables in the casserole: Adding a variety of vegetables to the casserole will make it more nutritious and flavorful. Some good options include broccoli, zucchini, mushrooms, and bell peppers.
Conclusion:
Spaghetti squash casserole is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great way to use up leftover spaghetti squash, and it is also a good option for a vegetarian or vegan meal. With its low-fat and low-calorie content, this casserole is a perfect choice for those who are looking for a healthier alternative to traditional pasta dishes.
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