Spaghetti Squash Casserole

SUBMITTED BY: NMC0013 PHOTO BY: kimberly

"I got this recipe from my Aunt. This is a quick and tasty way to prepare spaghetti squash."

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 pounds spaghetti squash, halved lengthwise and seeded
1 tablespoon vegetable oil
1 medium onion, chopped
1 (8 ounce) can sliced mushrooms
1 teaspoon dried basil
3/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
3 slices bread, cubed

READ REVIEWS (31)

DIRECTIONS

Preheat oven to 400 degrees F (205 degrees C).
Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven.
Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Sprinkle with Parmesan cheese and cover with bread cubes.
Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. Enjoy!

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REVIEWS

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Reviewed on Mar. 22, 2005 by MEGSAMERE

I only gave this 4 stars because I doctored the recipe, but it came out great! To speed up the cooking process, cook squash in microwave, cut-side down in 1/2 in. of water for about 10 minutes. I sauteed fresh mushrooms and fresh spinach with the onion, and added some minced garlic, seasoned salt and pepper. I mixed mozzarella cheese in with the squash (about 3/4 c) and added a few dashes of hot sauce. Instead of bread cubes, I used homemade whole wheat garlic croutons. It was delicious with unique flavoring!

10 users found this review helpful

Reviewed on Oct. 15, 2004 by Erika

This is so good. I sauted an 8 oz package of fresh mushrooms that I quartered. I also added a 9 oz package of frozen spinich (defrosted and drained), and skipped the basil. I seasoned with kosher salt, pepper and a dash of nutmeg(goes great with spinach). Last but not least I made garlic croutons to go with the fresh parmesan for the topping and it came out perfect. What a great way to prepare spaghetti squash as with the previos reviewer I also had one sitting on my counter waiting to be used.

5 users found this review helpful

Reviewed on Apr. 7, 2007 by kimberly

I COOKED IT JUST AS DESCRIBED EXCEPT I USED PEPPERIDGE FARM STUFFING INSTEAD OF BREAD CUBES AND IT TURNED OUT WONDERFUL. WE MADE IT AS PART OF EASTER DINNER AND IT WILL BE ON THE MENU FOR EVERY HOLIDAY NOW ON..THE GOOD THING IS , YOU CAN CHANGE THIS RECEPI AROUND AS YOU LIKE AND IT'S STILL GOING TO BE GOOD!

4 users found this review helpful

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