Need Some Comfort? Give Spaghetti Squash Casserole A Try

I love it! I haven't had spaghetti squash in a while, think I'll pick some up today if I can still find them!!

Jennifer @ Peanut Butter and Peppers

I roast the squash, after splitting, cleaning out the seeds and adding a little olive oil, salt and pepper. This can be prepared ahead of time. Then I scrape the squash into a baking dish, add a little more olive oil and roughly grated parmesan or crumbled feta and bake again until cheese melts. A delicious side dish!

LJ

So I might sound stupid now but what exactly is Spaghetti Squash?

Joshly

LJ just clarifying...so first you split the squash, clean out the seeds, season and THEN roast? Then scrape into a baking dish etc. Is that correct? For how long and what temperature?

Rosemarie

Looks good. We loved the last one you posted. Will try this. Try to eat at least 80% fruits and vegetables a day to take off some extra pounds.

Sue

We had spaghetti squash spaghetti earlier this week and as always it was delightful. I make my own homemade spaghetti sauce, brown some ground turkey and serve over the shredded squash.

Rosemarie I cut the squash in half lengthwise. Scoop out all the seeds (this is super easy) drizzle olive oil, salt, pepper, & garlic powder on to the squash. Fill a glass baking dish with 2-3 inches of water. Place squash cut side down. Poke holes with fork on skin side. Bake at 350 for about 45 mins. Longer ifyou are lucky to get a bigger squash. It is done when its a bit suken in and soft. After letting it cool for a few minutes grab a fork and shred away. Very simple, very versatile, very healthy, and so delicious. Its a win all the way around.

Jessica

How is everyone else being able to find spaghetti squash? I went to 2 grocery stores over the last 2 weeks to get some after snackgirls last post & neither of them had any. I figured they must be out of season but now I see others have been able to pick them up. Very strange!

Erika Beratlis

Hi all! How do you solve the problem of it being watery? My big issue with spaghetti squash is the excess water that is unappealing. Thanks for any help!

Patti

I have been using it for years, ...just like spaghetti. And I use Morning Star meat substitute with my paste sauce and some added garlic to make it vegan... Yum!

AJ

Any hints on home to make it gluten and dairy free?

Patricia

I was also wondering if spaghetti squash is a seasonal vegetable. I have been looking for it at my local grocery and they have not it lately. I love it and would especially like to try it baked if I could find before next fall.

Sparkle

I am SUCH a fan of spaghetti squash, and this sounds fun! I think I'd do a mix of low fat ricotta and cottage cheese, though

Stephanie G

My husband and I have been eating spaghetti squash for years and I have done your dish, but like it better when I make it like spaghetti and meatballs. I make the meatballs with extra lean beef, and build my sauce around them, canned tomatoes,spices. simmer for 20 min, lid on. Cut the squash in half, scrape out seeds (like to roast them) and place cut side down on top of sauce and cook for about 20 min more. Then reverse, Spaghetti, sauce and meatballs on top. One pan to clean.

Wendi Morrison

I believe it is a winter squash so it may be tailing off in its availability now...when in doubt ask someone who works in the produce section when/if they'll be getting it.

I never liked it, but recently started making it as described above and then using it like spaghetti, generally under a marinara sauce with lots of Parmesan...it also freezes well, if you're like me and share a household with people who won't eat it. I roast a big one, scrape it out, east what I can in a few days and then package the rest in 1 or 2 cup amounts in plastic bags. All it needs is a quick dunk in boiling water to refresh it (also the bet way to reheat spaghetti) or a reheat in the microwave, and you can have a quick meal without all the roasting time.

christine

I use spaghetti squash quite often instead of pasta. We like it a lot. it doesn't make you feel like you pigged out and are bloated. You feel full longer. I like the sound of this casserole as I am a pasta lover and also diabetic, so I have to watch my carbs.

CarolynZweifel

I don't roast it using water in the pan. I've cleaned the seed out pre-roasting and post-roasting, doesn't seem to matter either way. I've roasted it cut side down and cut side up, doesn't change it enough to justify either way EXCEPT I noticed when I roasted it cut side down, it was much more watery. After you've scraped the strands out, either heat it in a big skillet and remove excess water that way, or sometimes you can put it in a colander and press out the excess moisture. I still like to remove even more by heating it in a pan if it's that moist. Another thing is a few people I've talked to don't cook it until it's soft enough. I personally don't like it crunchy, and they didn't seem to either.

Denise O

Thanks for responding so quickly, and sorry I wasn't very clear. I roast the seeds, not the squash, and I don't add water to my sauce, so if I don't cook the squash on top of the sauce it's way too thick. We live on our sailboat, so the one dish,no water works out great. Again sorry for not being clear.

Wendi Morrison

Dear Rosemarie, Yes, roast first then scrape into dish. First time 375 for about 35-45 min depending on size. Second roast in pan is 375 until cheese melts - about 15 min

LJ

I substituted feta cheese for the cottage cheese and yummy!

Jessie

I accidentally bought butternut squash instead of the spaghetti and to tell you the truth this recipe is just as good with butternut, it tastes like a vegetarian lasagna with a little garlic and parmesan cheese.

Bethany Condon

OK, I didn't know where else to post this, so I hope this is still a live thread! My spaghetti squash debacle! I love it, and have used it in many different dishes. Last night I wanted to do spaghetti squash pie, but was short on time. So I googled cooking the squash in the micro. (Usually I cook it in the oven, but it's a pain to cut in half, so I have to be baled out by a man - & would rather not.) As I quickly processed the times in my head, the micro seemed like a great option ... poke holes in the skin & place in micro whole ... 10-12 mins depending on your unit. So, even poking holes in the darned thing is hard, so I micro'd for 1 min, then it was easier to poke the holes. Returned it then for 9 mins ... trying to keep it down to a dull roar. After 5 mins I opened the door & turned it over ... all seemed well. Then I made the mistake of walking away for the last 4 mins. OMG! It exploded in there ... didn't I just clean this darned thing? No one to blame for dirty micro now but myself! Well for pete's sake! I let it sit in there to cool a bit, then dragged it into a large bowl with oven mit. So now the squash threads are hanging out of one side, so I removed all the skin, trying to get all the threads ... then I realized my mistake! Yes, there are the lovely squash threads, very well mixed in with all the seeds & guts, that are now quite a part of all my squash!!! So much for getting this in the oven to sit down with a glass of wine! I finally had to chuck the whole spag squash thing, as I couldn't get the seeds out effectively ... I scrambled like mad to cook angel hair whole wheat pasta ... of which I really didn't have enough.

So what I would do in future is, cook the thing only till you could easily cut thru the skin, probably 2 mins? Then cut in half, and scrape all the seeds & guts out, then finish cooking! Geez! Hope your Wednesday night dinner went smoother than mine!

Tess