Spaghetti Squash Casserole Recipe

Name: Spaghetti Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked spaghetti squash (1 large); 1/4 cup chopped bell pepper; 1/3 cup chopped onion; 1/4 cup water chestnut; 1 tablespoon diced pimento (or sub diced roasted red peppers or sundried tomatoes); 1/2 cup grated low-fat cheddar cheese; 1/2 teaspoon pepper; 1/2 teaspoon salt; 1/2 cup egg substitute (or 2 eggs, well beaten); 1/2 cup low-fat sour cream; 1/2 cup 2% low-fat milk; 1/4 cup panko breadcrumbs, crumbs or 1/4 cup breadcrumbs; 1 teaspoon paprika

Servings: persons

3 cups cooked spaghetti squash (1 large)
1/4 cup chopped bell pepper
1/3 cup chopped onion
1/4 cup water chestnut
1 tablespoon diced pimento (or sub diced roasted red peppers or sundried tomatoes)
1/2 cup grated low-fat cheddar cheese
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup egg substitute (or 2 eggs, well beaten)
1/2 cup low-fat sour cream
1/2 cup 2% low-fat milk
1/4 cup panko breadcrumbs, crumbs or 1/4 cup breadcrumbs
1 teaspoon paprika

1
Preheat oven to 350u00b0.Coat an 8-inch by 8-inch baking dish with cooking spray.
2
Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
3
When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
4
Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
5
Stir in the egg substitute.
6
Combine the sour cream and milk & fold into squash mixture.
7
Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups cooked spaghetti squash (1 large), 1/4 cup chopped bell pepper, 1/3 cup chopped onion, 1/4 cup water chestnut, and more.

Yes, Spaghetti Squash Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash Casserole

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