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Spaghetti (Squash) Casserole

June 24, 2013


After all the sweet stuff I posted last week, I felt a little like I had to prove I eat real food.  If you follow me on Twitter, you might have seen the HUGE box of stuff Udi’s Gluten Free sent to me last week.  I was so excited to start trying stuff out that we just had to have a gluten-free dinner :)  I’ve been having probably a little too much fun trying out the fourteen products they sent over, so expect a review (and a giveaway) coming up soon! I have another giveaway in the next week or so, too… I think I’m spoiling you guys.  Let me know when you’re sick of winning free stuff!

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I’ve tried a wide variety of gluten-free noodles because I know several people who avoid gluten.  I’ve never tried a brand that didn’t taste and feel exactly like regular noodles, but there’s something nice about a natural noodle replacement.  Spaghetti squash takes a little more time, but it’s well worth it to get an extra serving of veggies – and it’s low carb, so you can eat a big pile of garlic bread with it! Not how that works? Oh okay 😉

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The trick with spaghetti squash is to bake it twice and to WAIT to serve it, or you’ll get lasagna liquid.  You can see from my pictures that I was impatient and hungry, so do as I say and not as I do! I also like to press it a little between the first and second bakings to try to discourage the liquid.  If it bothers you, you can also use a little less spaghetti sauce so there’s less moisture all around or use non-hydrated TVP to soak up extra liquid.  I like everything extra, extra saucy, so that was just not an option for me.  I left the amounts of cheese approximate because sometimes you’re just feeling super cheesy, and who am I to tell someone not to add double cheese?

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Spaghetti (Squash) Casserole
Author: 
 

Ingredients
  • 1 spaghetti squash
  • 8 oz mushrooms, chopped
  • 20 oz jar spaghetti sauce
  • 1 handful fresh basil, chopped
  • 4 cloves garlic, minced
  • 15 oz diced tomatoes (drained, press to get out all extra liquid)
  • Italian seasoned TVP (see note) (you could use browned turkey or beef, as well)
  • Approximately 4 oz mozzarella, freshly grated (use Daiya for a vegan option)
  • 2 tbsp fresh grated Parmesan (or vegan Parmesan)

Instructions
  1. Cut the spaghetti squash in half, remove the seeds, and bake at 375°F for about 45 minutes in a casserole dish with ~1/2 inch of water. If the squash is hard to cut, puncture all over with a fork and microwave for 1 – 2 minutes before cutting.
  2. Allow the squash to cool and scrape out the flesh with a fork or spoon, creating spaghetti-like strands. Press the squash between sheets of paper towel to remove excess moisture.
  3. In a medium bowl, combine the sauce, mushrooms, basil, garlic, and tomatoes.
  4. Press half of the squash into the bottom of a 8×10” casserole dish. Layer with half of the meat, sauce, and cheese. Repeat with a second layer, ending with cheese. Garnish with extra basil, if desired.
  5. Bake an additional 15 – 20 minutes at 350°F until the casserole is bubbly and the cheese is melted.

Notes
To make Italian seasoned TVP, follow all steps for the taco meat here, swapping out the taco seasoning for 1 tsp of Italian seasoning.
I always use fresh mushrooms, but canned would work here as well. Feel free to swap out the mushrooms or add additional veggies.

Nutrition Information
Calories: 210 Fat: 7g Carbohydrates: 22g Fiber: 4g Protein: 19g

 

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20 Comments
    Christie@fooddonelight.com Jun 27, 2013

    Everytime I see a spaghetti squash recipe, I am reminded that I really should cook with it more often. This is a fabulous, healthy casserole. Next time I’m at the grocery store, I am buying one. This looks too good to pass up.

    Reply
      Kelly Jun 27, 2013

      They usually sit on my counter for weeks, because I always forget how easy they are to work with!

      Reply
    bakerbynature Jun 26, 2013

    We love spaghetti squash here, and making it into a casserole is a fabulous idea!

    Reply
    Amy @ swiss miss in the kitchen Jun 26, 2013

    mmmhhh… This looks fantastic!! I love that you added mushrooms to the squash! I’m sure together with the tomatoes, it tasted wonderful!! I have to save this recipe for the next time I see a spaghetti squash!!
    xox Amy

    Reply
    Reeni Jun 25, 2013

    I am a serious spaghetti squash lover of the impatient kind too! This looks insanely good!

    Reply
    Ashley Bee Jun 25, 2013

    Now I know what to do with my spaghetti squash 😉

    Reply
      Kelly Jun 25, 2013

      Let me know if you try it out!

      Reply
    Joanne Jun 25, 2013

    I feel like I don’t cook with spaghetti squash enough even though I love it! So fun to put it in a pasta casserole like this! Makes up for all that yummy melty cheese. :)

    Reply
    Pamela @ Brooklyn Farm Girl Jun 24, 2013

    We are growing squash for the first time this year and honestly I have no idea what to do with it. This has given me such good ideas.. thank you!

    Reply
    Becky @ Olives n Wine Jun 24, 2013

    It was a BAD idea for me to look at this at 4pm when I’m absolutely STARVING at work!! Ugh, now I want this cheesy, squashy, lasagna-wannabe casserole!

    Reply
    Em @ Love A Latte Jun 24, 2013

    THIS LOOKS SO GOOD!!! I’ve never done anything like this and I want to!!! Wow, I would love that for dinner tonight haha 😉

    Reply
    Reba - Not So Perfect Life Jun 24, 2013

    I have been so curious about spaghetti squash! Could you use the microwave shortcut here to save time instead of baking in the oven?

    Reply
      Kelly Jun 24, 2013

      I’ve never cooked it 100% in the microwave, but I’ve seen plenty of recipes online that have. So long as you get the nice, spaghetti like threads when it’s cooked, it’ll work in this recipe

      Reply
    Jaclyn Jun 24, 2013

    Such a yummy recipe! I have been trying to minimize gluten as much as I can in my diet, and I honestly do feel better. More energy, and I always seem to have a little bit of a bloated belly that’s gotten better. So I feel as though I may have a slight sensitivity to gluten. I really enjoy tinkyada pasta joy as a gluten free option, and I will definitely be trying your lasagna!

    Reply
    Julia Jun 24, 2013

    My gosh, girly, I never would have thought to make a casserole out of spaghetti squash and that’s such a great idea! I love anything lasagna-esque and this casserole looks amazing!

    Reply
    cleaneatingveggiegirl Jun 24, 2013

    I cannot wait to try this! I am a big fan of spaghetti squash, and this looks like a much healthier version of lasagna :).

    Reply
      Kelly Jun 24, 2013

      That’s kind of what I was going for! When you scoop it out, the layers don’t look quite as pretty as they did on the edge of the pan, but it definitely still has delicious lasagna flavor.

      Reply

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