Today Let’s Make – Spaghetti Squash Casserole
I remember the first day that I discovered a spaghetti squash in college, it changed my appreciation for food. It’s one of the first foods that ever made me want to learn how to cook it. Ever since that day, I have incorporated different spaghetti squash recipes into my life such as spaghetti squash “spaghetti” something my sister and friends always ask me to make for them. And of course this recipe, a cheesy spaghetti squash casserole crisped to perfection.
I’m telling you this one will be a hit in any household. It’s a gluten-free, low-calorie side dish that even the pickiest of eaters will enjoy. Try it for yourself and let me know what you think!
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History of Spaghetti Squash–
Unlike most winter squashes with roots in the Americas, spaghetti squash originates from China. Introduced to Japan in the 1920s by a Chinese agricultural facility, the Burpee Seed Co. introduced it to the United States in 1936.
During World War II, its popularity soared when people planted it in Victory Gardens as packaged pasta was scarce. After World War II, spaghetti squash’s popularity declined until the 1980s, when once again it reappeared as a favorite with vegetarians and dieters.
Today, spaghetti squash’s popularity continues to rise as people are intrigued by its unique pasta attributes and numerous health benefits.
Its low calorie (42 calories per cup) and high fiber content make spaghetti squash a favorite as a healthy gluten-free substitute for pasta. Additionally, it supplies an abundance of vitamins and contains every essential dietary mineral plus omega-3 and omega-6 fats.
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spaghetti squash casserole
Equipment
- 1 sheet pan
- 1 large mixing bowl
- 1 chef's knife
- 1 9x13 casserole dish
Ingredients
- 2-3 small/medium spaghetti squash
- ¼ cup butter or margarine, melted
- ½ cup cream cheese
- ½ cup cheddar cheese, shredded sub for any cheese you prefer
- 4 cloves fresh garlic, minced
- 2 large eggs
- 2 tbsp fresh parsley, chopped optional
- 2 tbsp fresh thyme, leaves optional
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- preheat oven to 400°F
- cut squash in half, remove seeds, brush with olive oil, and place face down on a foil or parchment-lined baking sheet. bake for 35 minutes.
- let squash cool. shred into large mixing bowl.
- add eggs, parsley, thyme, garlic, cream cheese, salt, and pepper. mix until combined.
- add to greased 9x13 casserole dish. top with shredded cheese and melted butter.
- bake for 15-20 minutes at 400°F until cheese is melted and slightly crispy.
- cool 5 minutes. serve.
