Spaghetti Squash Casserole Bake
Don't be fooled by this recipe—it only looks complicated. long ago, one of our daughters passed it on along with squash from her first garden.—Glenafa Vrchota, Mason City, Iowa
Ingredients
- 1 medium spaghetti squash (about 8 inches)
- 1 tablespoon butter
- 1/2 pound sliced fresh mushrooms
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 medium tomatoes, chopped
- 1 cup dry bread crumbs
- 1 cup ricotta cheese
- 1/4 cup minced fresh parsley
- 1/4 cup grated Parmesan cheese
Reviews
This was quite tasty. I did add some grated cheddar cheese on top and a few buttered bread crumbs and I thought that made it even better. I will be making this again.
It was easy and my mother loved it
This was so easy to make. My children do not like any squash. With this meal, they came back for seconds. Will be making this one again.
Quicker to halve, take out seeds, put face down in casserole dish, cover plastic wrap, microwave 15-20 min.. Use any topping you would use with pasta
very good, but I think I will try to spice it up next time. a little bland for us. I added meatballs to make it a one dish meal
Really time consuming!
It was great! I added in some chicken breast but left the rest the same... will definitely make again!
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Delicious! VERY easy to make. The sketti squash took a bit longer than 20-30 minutes. I infact bumped up the temp to about 425 degrees for approx 50-60mins. I used a can of diced tomatoes because I did not have any tomatoes in the fridge. This worked out great! Make sure you drain the tomatoes before adding them. I omitted the mushrooms for the first time because friends/family don't like mushrooms. It was fine without them however don't omit them if you don't have to. Next time I may add green and/or red peppers (diced finely) and some spinach. This is my first time cooking with sketti squash and I will add this to my recipe book.
Wow. Loved this recipe, such a nice change from other casseroles. I used cottage cheese/sour cream cuz couldn't find ricotta. I froze it before baking, then thawed it and baked as directed and it came out fine! Next time I would add a bit more salt.