Spicy Carrot Squash Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 74.7
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.2 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 1.6 g

View full nutritional breakdown of Spicy Carrot Squash Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    7 cups carrot, scrubbed
    1.5 cup turnips, scrubbed
    8 cups acorn squash, scrubbed
    2 cups butternut squash, scrubbed
    3 cups spaghetti squash, peeled
    1 hot pepper, chopped
    1/2 cup ginger, minced
    1 T grated lemon rind
    16 tsp Splenda
    1 T cinnamon
    1 T pumpkin pie spice
    1 tsp ground cloves
    1 tsp cayenne pepper
    2 cups water
    1 tsp salt
    1 tsp white pepper


For milder version hot peppers and turnips can be omitted.
Spaghetti squash has to be peeled but other squashes do not need to be peeled.
This makes enough for a crowd.
Makes a good instant breakfast either hot or cold.


Scrub and slice carrots.
Cut all the squashes and turnip into bite size pieces.
Add all other ingredients and mix well.
Pour into large baking pan or divide into 2 pans.
Cover and bake @ 350 degrees until done.
Approximately 1 hour.

Serving Size: Makes 12 9 ounce servings

Number of Servings: 12

Recipe submitted by SparkPeople user JENAE954.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.