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SideChef
Recipes
American
Spaghetti Squash Casserole

8 INGREDIENTS • 8 STEPS • 1HR 15MINS

Spaghetti Squash Casserole

Recipe

4.9

8 ratings
Spaghetti Squash Casserole
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Abundant Harvest Organics
AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.

1HR 15MINS

Total Time

$9.30

Cost Per Serving

Ingredients

Servings
4
us / metric
Spaghetti Squash
1
Spaghetti Squash
Butter
1 Tbsp
Butter
Yellow Onion
1/2
Yellow Onion, chopped
Garlic
1 clove
Garlic, minced
Greek Yogurt
1 cup
Greek Yogurt
Shredded Cheese
2/3 cup
Shredded Cheese
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
141
Fat
10.6 g
Protein
8.5 g
Carbs
3.4 g
Love This Recipe?
Add to plan
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Spaghetti Squash Casserole
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Abundant Harvest Organics
AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Halve the Spaghetti Squash (1) and remove the seeds.
step 2 Halve the Spaghetti Squash (1) and remove the seeds.
step 3
Place halved spaghetti squash cut-side down on baking sheet. Bake for 35 to 45 minutes or until fork tender. Or you can place in a large pot with and 1-inch of water and steam till fork tender.
step 3 Place halved spaghetti squash cut-side down on baking sheet. Bake for 35 to 45 minutes or until fork tender. Or you can place in a large pot with and 1-inch of water and steam till fork tender.
step 4
Remove the cooked squash from the oven or pot, melt the Butter (1 Tbsp) in a skillet over medium heat and saute the Yellow Onion (1/2) and Garlic (1 clove) till tender and slightly golden.
step 4 Remove the cooked squash from the oven or pot, melt the Butter (1 Tbsp) in a skillet over medium heat and saute the Yellow Onion (1/2) and Garlic (1 clove) till tender and slightly golden.
step 5
Transfer the cooked onion and garlic to a large mixing bowl, and combine with the Greek Yogurt (1 cup) and Shredded Cheese (2/3 cup), and season with Salt (to taste) and Ground Black Pepper (to taste).
step 5 Transfer the cooked onion and garlic to a large mixing bowl, and combine with the Greek Yogurt (1 cup) and Shredded Cheese (2/3 cup), and season with Salt (to taste) and Ground Black Pepper (to taste).
step 6
When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle like strands into the bowl, mix well.
step 6 When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle like strands into the bowl, mix well.
step 7
Transfer the mixture to a roughly 2.5 quart casserole dish and smooth the top with a spatula. Sprinkle the remaining shredded cheese over the top, and return to the oven to bake for 30 minutes at 400 degrees F (200 degrees C).
step 7 Transfer the mixture to a roughly 2.5 quart casserole dish and smooth the top with a spatula. Sprinkle the remaining shredded cheese over the top, and return to the oven to bake for 30 minutes at 400 degrees F (200 degrees C).
step 8
The casserole is ready when the top is a light golden brown.
step 8 The casserole is ready when the top is a light golden brown.

Tags

American
Gluten-Free
Low-Carb
Healthy
Shellfish-Free
Dinner
Fall
Greek
Vegetarian
Side Dish
Vegetables
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