Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Spaghetti Squash Casserole
Spaghetti Squash Casserole
About the Recipe
Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole.
Not to mention, spaghetti squash is a low-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe.
A sprinkling of nutty fontina cheese melts into a gooey topping.
Source: EatingWell Magazine, January/February 2020
Ingredients:
• 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
• 2 tablespoons water
• 1 pound lean ground beef
• 1 medium shallot, sliced
• 2 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon plus 1/8 teaspoon salt
• ½ teaspoon ground pepper
• 1 (28 ounce) can no-salt-added crushed tomatoes
• 1 cup shredded fontina cheese
• Fresh basil for garnish
Getting it done:
Step 1
Preheat oven to 400 degrees F.
Step 2
Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
Step 3
Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
Step 4
Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.
Ingredients:
• 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
• 2 tablespoons water
• 1 pound lean ground beef
• 1 medium shallot, sliced
• 2 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon plus 1/8 teaspoon salt
• ½ teaspoon ground pepper
• 1 (28 ounce) can no-salt-added crushed tomatoes
• 1 cup shredded fontina cheese
• Fresh basil for garnish
Getting it done:
Step 1
Preheat oven to 400 degrees F.
Step 2
Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
Step 3
Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
Step 4
Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.
About the Recipe
Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole.
Not to mention, spaghetti squash is a low-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe.
A sprinkling of nutty fontina cheese melts into a gooey topping.
Source: EatingWell Magazine, January/February 2020
Nutritional Info
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