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Herbed Spaghetti Squash Casserole

Main Ingredient: Spaghetti Squash

Ingredient List

1-2 spaghetti squash – baked & prepped (approx. 4 cup)
Cut spaghetti squash in half lengthwise. Leave seeds intact. Easier to remove after baking.

Place squash, skin side up, on a baking sheet. Bake @ 350 for about an hour sometimes more or less until tender (knife pushes through easily) Cool on baking sheet
Remove Seeds

-Run Tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. Drain any excess liquid. Set aside.

4 C prepared spaghetti squash-see above 1/4 c butter
3 cloves garlic minced
1/2 green bell pepper minced
1/2 orange bell pepper minced
1/4 c Italian parsley minced
1/4 tsp pepper
1 tsp salt
1/2 C grated parmesan or Romano cheese


Sauté onions & peppers in butter till very soft. Stir in squash spaghetti, parsley, salt & pepper, cheese

Spread in a buttered 3 quart casserole dish

Top with Crumb Mixture

Crumb topping: Mix together
3/4 C Italian bread crumbs
1/4 butter, melted
1/2 C Romano cheese

Bake at 375 degrees for 30 minutes

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