Spaghetti Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 157.0
  • Total Fat: 5.5 g
  • Cholesterol: 25.3 mg
  • Sodium: 126.1 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 10.1 g

View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
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Introduction

Yummy bubbly and comforting spaghetti squash dish. Can easily be made non dairy (omit butter) or vegetarian (omit chicken). Makes lots of servings. Yummy bubbly and comforting spaghetti squash dish. Can easily be made non dairy (omit butter) or vegetarian (omit chicken). Makes lots of servings.
Number of Servings: 14

Ingredients

    8 cup Spaghetti Squash, baked
    1.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz), diced small
    1.5 cup, chopped Peppers, sweet, red, fresh, diced small
    0.30 cup Organic All-Purpose White Flour
    4 clove Garlic, minced
    2 tbsp Extra Virgin Olive Oil
    2 tbsp Butter, unsalted
    120 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
    4 tbsp French's 'french fried onions'
    2 tsp Better Than Bouillon, Low Sodium (by VEGAN4EVA)
    2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted, then diced small

Tips

You can use any spice profile you want to liven this up.


Directions

Bake Two spaghetti squash According to direction. Once cooled, pull out innards with fork and set aside; discard shells.
Sautée veggies in olive oil. Add flour to coat, then add cooked diced chicken breast and Dilute chicken or veggie stock (about 4 cups liquid). Once thickened add spaghetti squash strands, place in two casserole dishes and top with crumb topping.
Bake at 375 for about 20 minutes or until sauce is bubbling. Let cool slightly before serving.

Serving Size: Makes two casserole pans, about 12-14 servings total.

Number of Servings: 14

Recipe submitted by SparkPeople user ELLIEBEARWINS.

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