Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Spaghetti squash that my picky eaters love.

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Recipe Summary

cook:
55 mins
total:
1 hr 10 mins
prep:
15 mins
Servings:
12
Yield:
1 casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

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  • Butter the inside of spaghetti squash halves and place cut-side down on the prepared baking sheet.

  • Bake in the preheated oven until skin is easily pierced with a fork, about 40 minutes.

  • Remove squash from oven and leave oven on. Set squash aside and allow to cool until safe to handle; scrape into a large bowl.

  • While squash is baking, heat olive oil in a skillet over medium-high heat. Add mushrooms, bell pepper, green onions, granulated garlic, and salt. Cook until tender, 5 to 7 minutes.

  • Add Parmesan cheese to the bowl with the cooked spaghetti squash. Mix in sour cream, minced garlic, basil, 2 teaspoons salt, oregano, red pepper flakes, and black pepper. Add sauteed vegetables.

  • Pour squash mixture into the prepared pan and sprinkle with crushed saltines.

  • Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts

221 calories; protein 7.7g; carbohydrates 15g; fat 15.2g; cholesterol 25.5mg; sodium 706.4mg. Full Nutrition
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