Wednesday, March 14, 2012

Spaghetti Squash Casserole

Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I  cook this for my low carb customer often - It's unique and tasty.

To cook the spaghetti squash Cut in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water.  

Microwave: top with plastic wrap and microwave for 8-10 minutes or until easily pierced with a fork.

Oven: cover with aluminum foil, bake on 375 for 20-30 minutes.

When cool enough to handle, scoop out squash, separating the strands with a fork.

From here you can mix in some butter, fresh herbs or a spoonful of pesto.  Or try out this hearty vegetarian casserole.

Creamy Spaghetti Squash Casserole


1 spaghetti squash (cooked and prepared as above)
8 oz. sliced mushrooms
1 medium onion, diced
1 clove garlic, minced
10 oz. frozen broccoli, thawed and chopped
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk, soy or almond milk
1 tsp. dried thyme
1 tsp. garlic powder
1/4 cup Parmesan cheese + plus two tablespoons (I topped the casserole with mozzarella)


Heat a large saute pan on medium heat.  Melt butter, then add in onion, garlic and mushrooms - saute for 4-5 minutes or until the onions are translucent. Sprinkle with flour and mix until the vegetables are coated.  Season mixture with salt, pepper, garlic powder and thyme.  Whisk in milk and continue to stir until the mixture thickens.  Add broccoli and cook for two minutes.

In a large bowl, mix cooked spaghetti squash, 1/4 cup Parmesan Cheese, and mushroom sauce.  Taste and adjust season (if necessary).  Personally, I like more black pepper.

Transfer mixture to a casserole dish and top with remaining Parmesan Cheese.  Bake on 350 for 20-30 minutes or until the cheese is bubbly.