1/2 Photos of Spaghetti Squash Casserole
1 hr 30 mins
I love spaghetti squash and am always looking for new ways to use it. This recipe uses low-fat ingredients but could easily be converted to full-fat if you wish. Other spices or herbs can be added to dress it up; this is just the basic recipe.
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Units: US | Metric
- 3 cups cooked spaghetti squash (1 large)
- 1/4 cup chopped bell pepper
- 1/3 cup chopped onion
- 1/4 cup water chestnut
- 1 tablespoon diced pimento (or sub diced roasted red peppers or sundried tomatoes)
- 1/2 cup grated low-fat cheddar cheese
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup egg substitute (or 2 eggs, well beaten)
- 1/2 cup low-fat sour cream
- 1/2 cup 2% low-fat milk
- 1/4 cup panko breadcrumbs, crumbs or 1/4 cup breadcrumbs
- 1 teaspoon paprika
- 1Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray.
- 2Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
- 3When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
- 4Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
- 5Stir in the egg substitute.
- 6Combine the sour cream and milk & fold into squash mixture.
- 7Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.
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Nutritional Facts for Spaghetti Squash Casserole
Serving Size: 1 (111 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 116.5
- Calories from Fat 43
- Total Fat 4.7 g
- Saturated Fat 2.4 g
- Cholesterol 11.6 mg
- Sodium 348.2 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 0.8 g
- Sugars 2.3 g
- Protein 7.2 g