Spaghetti Squash Casserole
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 205.1
- Total Fat: 12.9 g
- Cholesterol: 42.5 mg
- Sodium: 198.9 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.5 g
- Protein: 15.8 g
View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
Introduction
Working Spaghetti squash and mushrooms into a casserole even kids will like Working Spaghetti squash and mushrooms into a casserole even kids will likeNumber of Servings: 8
Ingredients
-
1/2 Spaghetti Squash (about 7 ounces)
16 oz ground beef chuck
5 oz onion (about half of a medium onion)
8 oz Mushrooms, fresh
1 cup Classico Roasted Garlic Spaghetti Sauce (or sauce of choice)
1 cup shredded mozerrella cheese
2 t Fresh basil (optional)
1/2 t dried marjoram (optional)
salt and pepper
Directions
Clean seeds from squash, add 2: of water to a large covered sautee pan and simmer upside down 20 min. or until soft. Set aside to cool. Empty water from pan.
Preheat oven to 350.
Brown beef in same pan. Drain beef and set aside, reserving liquid. Add 2 T liquid back to pan, discard the rest. Sautee onions and mushrooms for 5 min or until soft.
When squash is cool enough to handle, shred it with a fork and add it to the meat. When onions and mushrooms are done, add the meat mixture to the pan.
Add 1 cup spaghetti sauce to the pan. Add salt and pepper, basil and marjoram. OR leave out basil and marjoram and add 1 t or so of Italian seasoning. Mix well.
Scoop mixture into 9" x 7" baking dish (originally I'd thought to use the squash shell, but no way would it fit!) Sprinkle cheese on top. Bake until cheese is melty.
Serving Size: Makes 8 5-ounce servings
Preheat oven to 350.
Brown beef in same pan. Drain beef and set aside, reserving liquid. Add 2 T liquid back to pan, discard the rest. Sautee onions and mushrooms for 5 min or until soft.
When squash is cool enough to handle, shred it with a fork and add it to the meat. When onions and mushrooms are done, add the meat mixture to the pan.
Add 1 cup spaghetti sauce to the pan. Add salt and pepper, basil and marjoram. OR leave out basil and marjoram and add 1 t or so of Italian seasoning. Mix well.
Scoop mixture into 9" x 7" baking dish (originally I'd thought to use the squash shell, but no way would it fit!) Sprinkle cheese on top. Bake until cheese is melty.
Serving Size: Makes 8 5-ounce servings