Creamy, Cheesy Spaghetti Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients:1 spaghetti squash (yields about 6 cups)1 tbsp extra virgin olive oil1 tbsp garlic, minced3 tbsp flour1 cup 1% milk1 cup lowfat buttermilk1 8-oz pkg of reduced fat four cheese mexican blend (I prefer Sargento), divided1 tsp salt1 tsp black pepper1 tsp dried dill weed3 slices turkey bacon (I prefer Jennie-O), chopped (I use scissors to cut in half lengthwise then across at desired width.)Utensils:1 baking dish large enough for squash1 large bowl1 fork1 sauce pan1 cooking spoon1 whiskmeasuring utensils as needed
Squash prep:
1. Preheat oven to 375F.
2. Half, seed, and arrange squash cut side down in baking dish. Add 1/4" water and bake for 30 minutes.
3. Turn upright, season to taste (I like a little salt, pepper, and garlic powder), and bake an additional 30 minutes or until tender.
4. Remove from oven and allow to cool for about 30 minutes.)
5. Use fork to separate strands into the large bowl and set aside while you make the sauce.
Sauce prep:
1. Heat olive oil in sauce pan over medium.
2. Add garlic and lightly brown. Do not allow to burn (garlic will be very bitter if burned). Use cooking spoon to stir as necessary.
3. Add flour one tbsp at a time. Whisking after each to combine with oil and garlic. (You are making a light roux).
4. Once you have achieved a light brown color to the flour, whisk in the milk.
5. Once the mixture has thickened, whisk in the buttermilk.
6. Once that has been combined well, add 4 oz of the cheese, salt, pepper, dill weed, and bacon.
7. Stir until desired thickness (it will thicken more in the oven).
8. Pour sauce over the squash and gently combine with your cooking spoon.
Finishing the dish:
1. Preheat oven to 375F
2. Either in the same baking dish or in a casserole dish, place the squash mixture.
3. Place casserole in oven and cook about 30 minutes or until liquid is bubbling. It should almost look as if it needs no more cooking.
4. Sprinkle remaining cheese over the top.
5. Change oven setting to broil.
6. Place casserole back in oven and allow cheese to bubble and brown but not blacken.
7. Allow to cool for 5 minutes.
Makes approximately 12 3/4-cup servings. Is great as leftovers!
Number of Servings: 12
Recipe submitted by SparkPeople user MUSICTURNSMEON.
1. Preheat oven to 375F.
2. Half, seed, and arrange squash cut side down in baking dish. Add 1/4" water and bake for 30 minutes.
3. Turn upright, season to taste (I like a little salt, pepper, and garlic powder), and bake an additional 30 minutes or until tender.
4. Remove from oven and allow to cool for about 30 minutes.)
5. Use fork to separate strands into the large bowl and set aside while you make the sauce.
Sauce prep:
1. Heat olive oil in sauce pan over medium.
2. Add garlic and lightly brown. Do not allow to burn (garlic will be very bitter if burned). Use cooking spoon to stir as necessary.
3. Add flour one tbsp at a time. Whisking after each to combine with oil and garlic. (You are making a light roux).
4. Once you have achieved a light brown color to the flour, whisk in the milk.
5. Once the mixture has thickened, whisk in the buttermilk.
6. Once that has been combined well, add 4 oz of the cheese, salt, pepper, dill weed, and bacon.
7. Stir until desired thickness (it will thicken more in the oven).
8. Pour sauce over the squash and gently combine with your cooking spoon.
Finishing the dish:
1. Preheat oven to 375F
2. Either in the same baking dish or in a casserole dish, place the squash mixture.
3. Place casserole in oven and cook about 30 minutes or until liquid is bubbling. It should almost look as if it needs no more cooking.
4. Sprinkle remaining cheese over the top.
5. Change oven setting to broil.
6. Place casserole back in oven and allow cheese to bubble and brown but not blacken.
7. Allow to cool for 5 minutes.
Makes approximately 12 3/4-cup servings. Is great as leftovers!
Number of Servings: 12
Recipe submitted by SparkPeople user MUSICTURNSMEON.
Nutritional Info Amount Per Serving
- Calories: 114.7
- Total Fat: 5.9 g
- Cholesterol: 17.5 mg
- Sodium: 408.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.2 g
- Protein: 7.6 g
Member Reviews
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HAZELCAT1
This is an excellent dish! My only comments would be that if you're not a black pepper fan to reduce the amount suggested here and to increase the amount of bacon used. Otherwise, this is a great and wonderful alternative to the usual tomato-laden spaghetti squash recipes around. U gotta try it! - 1/7/09