If you are looking for a creamy and cheesy side dish, then give Spaghetti Squash Au Gratin a try.
1 Medium Spaghetti Squash
2 Tablespoons Butter
1 Small Onion, chopped
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Dried Thyme
1/2 Cup Sour Cream
1/2 Cup Shredded Cheddar Cheese
Preheat oven to 375°F.
Cut several holes in the spaghetti squash and place on a microwave-safe plate. Heat in microwave until soft, about 10 minutes. Turn squash over halfway through.
Melt butter in a skillet over medium heat. Add onion, red pepper flakes and thyme. Cook until onion is browned. Season with salt and pepper.
Cut squash in half and discard seeds. Scrape out the squash with a fork.
In a large bowl, combine squash, onions, sour cream and 1/4 Cup cheddar cheese.
Pour spaghetti squash mixture into a buttered 8×8 inch dish. Top with remaining cheese and bake until golden brown, about 15-20 minutes.
Yield: about 6 servings
-Recipe from Dandy Dishes-
Spaghetti squash is quite delicious when it’s not used as a spaghetti noodle substitute. Just because it looks slightly like spaghetti noodles doesn’t mean it’s a good idea to slather it with tomato sauce. Well, back to the Baked Spaghetti Squash and Chicken Casserole. This is a yummy casserole loaded with cheesy goodness! Enjoy!
1 Spaghetti Squash, halved and seeded
1 lb Chicken Breasts, cubed
1 Cup Diced Bell Peppers
1/2 Onion, thinly sliced
1 Garlic Clove, minced
14 1/2 oz Can Diced Tomatoes, drained
1 Tablespoon Italian Seasonings
1/2 teaspoon Dried Oregano
1.2 teaspoon Dried Basil
Salt, to taste
2 1/4 Cups Shredded Colby Jack Cheese, divided
Preheat oven to 375°F. Place squash halves cut side down on a baking sheet. Bake until tender, about 40 minutes. Cool slightly and shred with a fork.
Reduce oven temperature to 350°F. Spray a casserole dish with nonstick cooking spray.
Heat a large skillet over medium high heat and brown the chicken. Add peppers, onion and garlic and cook until tender.
Stir in shredded squash and diced tomatoes. Remove from heat and stir in 2 cups shredded cheese. Transfer to the prepared casserole dish. Bake for 25 minutes.
Remove from oven, sprinkle on remaining 1/4 cup cheese an additional 5 minutes to melt cheese.
Spaghetti Squash with Sausage is super delicious! This is my new favorite way to eat spaghetti squash. When I made this, I cooked the squash differently than described below. I cut it in half before roasting, but it was a huge mistake because I chipped my ceramic knife by doing so. I do not suggest using a ceramic knife to cut spaghetti squash. Go down to your local hardware store and buy a nice saw for squash cutting if you plan to cut them open before roasting. I think I will just stick with roasting them whole from now on to make this yummy Spaghetti Squash with Sausage dinner.
1 Spaghetti Squash
1 Tablespoon Olive Oil
1 Onion, thinly sliced
4 Garlic Cloves, minced
2 Uncooked Italian Sausages, casings removed
1 Cup Parmesan Cheese, grated
1 Tablespoon Italian Seasoning
Salt & Pepper, to taste
Preheat oven to 375°F.
Poke several holes in the squash with a fork. Place on a baking sheet and bake until tender, about 1 hour.
After the squash has been in the oven about 30 minutes, heat olive oil in a large skillet over medium/high heat. Add the onion and cook until softened and browned. Add the garlic and cook for about 30 seconds. Add sausage, breaking it up with a wooden spoon. Cook until the sausage is browned. Sprinkle in the Italian seasoning.
When the squash is tender, cut in half lengthwise. Scoop out and discard the seeds. Shred the squash with a fork and add to the skillet. Season to taste with salt and pepper.
Remove from heat and stir in the Parmesan cheese.
This is a meal that made me rethink spaghetti squash. I thought I didn’t like spaghetti squash, but in reality I really just didn’t like how it was prepared before. So, if you think you don’t like spaghetti squash, why not give this recipe a try and see if it changes your mind too!
1 Spaghetti Squash
Extra Virgin Olive Oil
Salt & Pepper
1 Head Broccoli, cut into florets
2 Cloves Garlic, finely grated
3 Chicken Breasts
1-2 Tablespoons Italian Seasoning
Preheat oven to 375°F and line a baking sheet with foil.
Half the squash lengethwise, drizzle with olive oil and season with salt & pepper. Place on the baking sheet cut side down. Bake for 15 minutes.
Add the broccoli to the baking sheet, drizzle with olive oil, toss with the garlic and season with salt and pepper. Coat the chicken with olive oil and season with salt, pepper and Italian seasoning. Place on baking sheet and return to oven. Bake another 20 minutes or until the chicken is cooked and the squash is soft.
Scrape the spaghetti squash out into a large bowl. Chop the chicken and add it to the bowl along with the broccoli. Toss to combine.