Best 3 Spaghetti Squash Casserole With Pasta Sauce Recipes
Indulge in a delightful culinary creation that combines the wholesome goodness of spaghetti squash with the rich flavors of pasta sauce in a comforting casserole. This innovative dish is a perfect blend of health and taste, making it a favorite among those seeking a nutritious yet satisfying meal. Accompanied by three enticing variations, this spaghetti squash casserole offers a versatile and flavorful experience for every palate. Whether you prefer a classic tomato-based sauce, a creamy Alfredo sauce, or a zesty pesto sauce, this recipe provides the perfect canvas for your culinary creativity. Dive into the world of flavors and textures as you explore the different variations, each offering its own unique charm.
**Three Enticing Variations:**
1. **Classic Tomato Sauce:** Immerse yourself in the timeless combination of tangy tomato sauce, fragrant herbs, and tender spaghetti squash. This classic variation is a crowd-pleaser, offering a hearty and comforting meal that is sure to become a family favorite.
2. **Creamy Alfredo Sauce:** Experience the richness of a creamy Alfredo sauce, enveloping the delicate strands of spaghetti squash in a velvety embrace. With its smooth and luscious texture, this Alfredo variation is a decadent treat that will tantalize your taste buds.
3. **Zesty Pesto Sauce:** Embark on a flavor journey with a vibrant pesto sauce, bursting with the freshness of basil, garlic, and pine nuts. This zesty variation adds a pop of color and a delightful herbal aroma to the spaghetti squash casserole, creating a dish that is both refreshing and satisfying.
SPAGHETTI SQUASH CASSEROLE
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
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.
SPAGHETTI SQUASH WITH MARINARA
Dress up tender strands of squash with homemade tomato sauce with this low-carb recipe for Spaghetti Squash with Marinara from Food Network.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
- Meanwhile heat the marinara sauce in a large saute pan.
- When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.
Nutrition Facts : Calories 184 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 664 milligrams, Protein 3 grams, Sugar 0 grams
SPAGHETTI SQUASH CASSEROLE RECIPE BY TASTY
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
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
Tips:
- Choose the right spaghetti squash: Look for a squash that is firm and heavy for its size, with a deep yellow color. Avoid squash that has blemishes or soft spots.
- Cook the spaghetti squash properly: To ensure that the squash is tender and easy to shred, cook it until it is easily pierced with a fork. You can cook the squash in the oven, microwave, or Instant Pot.
- Use a sharp knife to shred the spaghetti squash: This will help to create long, thin strands that will resemble spaghetti.
- Don't overcook the sauce: The sauce should be simmered for just a few minutes, until it is heated through. Overcooking the sauce will make it thick and pasty.
- Use a variety of cheeses: This will add flavor and richness to the casserole. You can use Parmesan, mozzarella, cheddar, or any other type of cheese that you like.
- Don't be afraid to experiment: There are many different ways to make spaghetti squash casserole. Feel free to add your own favorite ingredients and seasonings.
Conclusion:
Spaghetti squash casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover spaghetti squash, and it can also be made ahead of time and reheated for a quick and easy meal. With its creamy sauce, tender squash, and melted cheese, spaghetti squash casserole is sure to be a hit at your next potluck or family gathering.
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