Mozzarella Spaghetti Squash Casserole Recipes

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SPAGHETTI SQUASH CASSEROLE

Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty. -Mina Dick, Boissevain, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12



Spaghetti Squash Casserole image

Steps:

  • Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 226mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 cup canned diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella or cheddar cheese
1 tablespoon chopped fresh parsley

MOZZARELLA BAKED SPAGHETTI

This satisfying easy baked spaghetti recipe comes together and will please everyone at your table. Add a salad and breadsticks, and dinner's done. -Betty Rabe, Mahtomedi, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 11



Mozzarella Baked Spaghetti image

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a large bowl, beat egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture. , Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Freeze option: Cool spaghetti completely before tossing with egg mixture. Transfer to baking dish; cover and refrigerate. Meanwhile, prepare meat sauce and cool completely before spooning over spaghetti mixture. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 286 calories, Fat 11g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 718mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.

8 ounces uncooked spaghetti, broken into thirds
1 large egg
1/2 cup whole milk
1/2 teaspoon salt
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup chopped green pepper
1 jar (14 ounces) meatless spaghetti sauce
1 can (8 ounces) tomato sauce
1 to 2 cups shredded part-skim mozzarella cheese

SPAGHETTI SQUASH WITH VEGETABLES & MOZZARELLA

This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash subsitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative.

Provided by Johnney

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12



Spaghetti Squash With Vegetables & Mozzarella image

Steps:

  • Preheat oven to 375°F Mix the cheese together, set aside.
  • Heat olive oil in a skillet and add the onion, pepper and garlic.
  • Sauté over medium heat for about 5 minutes.
  • Add crushed tomatoes, basil, and crushed red pepper (if using).
  • Simmer uncovered for about 15 minutes.
  • Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
  • Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
  • Bake for 30 minutes or until cheese is bubbly and slightly browned.
  • Let cool 10-15 minutes before serving.

1 spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
3 -5 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon crushed red pepper flakes (optional)
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese

SPAGHETTI SQUASH CASSEROLE RECIPE BY TASTY

This spaghetti squash casserole is hearty and comforting, but won't weigh you down. Strands of spaghetti squash stand in for pasta--they're tossed with a quick beef and tomato sauce, topped with cheese, and baked to gooey, golden brown perfection.

Provided by Tasty

Categories     Dinner

Time 1h45m

Yield 6 servings

Number Of Ingredients 13



Spaghetti Squash Casserole Recipe by Tasty image

Steps:

  • Preheat the oven to 400˚F (200°C). Grease a 9 x 13-inch baking dish with nonstick spray.
  • On a cutting board, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then transfer to a rimmed baking sheet, cut side-down.
  • Bake the squash until fork-tender, about 1 hour. Let the spaghetti squash cool for 5 minutes, then use a fork to pull the strands of spaghetti squash and transfer to a medium bowl.
  • In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring often, until combined, about 1 minute.
  • Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Stir in the spaghetti squash until well combined.
  • Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the cheese over the casserole.
  • Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let the casserole cool for 5 minutes.
  • Top with the basil, then serve.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 33 grams, Sugar 6 grams

nonstick cooking spray, for greasing
1 medium spaghetti squash
2 tablespoons olive oil, divided
1 medium yellow onion, diced
2 cloves garlic, minced
½ teaspoon red pepper flakes
1 lb ground beef
¼ cup tomato paste
1 can tomato, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
½ cup fresh basil leaf, for serving

SPAGHETTI SQUASH CASSEROLE WITH PASTA SAUCE

Yummy and light, but filling, way to get those veggies in. Spaghetti squash casserole topped with pasta sauce, it tastes just like pasta and super yummy!

Provided by greekmommie

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h

Yield 4

Number Of Ingredients 12



Spaghetti Squash Casserole with Pasta Sauce image

Steps:

  • Pierce squash a few times with a very sharp knife. Place squash in a microwave-safe bowl and microwave on high power until squash is tender and a knife can easily poke through the skin, 10 to 13 minutes. Let squash rest, undisturbed, for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch casserole dish with cooking spray.
  • Heat oil in a skillet over medium heat; stir in sausage, zucchini, bell pepper, onion, and garlic. Saute, stirring occasionally, until veggies are tender and sausage is crumbly and brown, 5 to 7 minutes.
  • Cut open squash and remove and discard all seeds. Scrape out the flesh with a fork and add to the sausage and veggie mixture. Season with salt and pepper and cook over medium heat for 5 minutes. Stir in pasta sauce and transfer to the prepared casserole dish. Top with shredded Parmesan and mozzarella cheeses.
  • Bake in the preheated oven until heated through and cheeses are melted, about 15 minutes.

Nutrition Facts : Calories 489.8 calories, Carbohydrate 46.4 g, Cholesterol 42.4 mg, Fat 25.5 g, Fiber 6.5 g, Protein 20.4 g, SaturatedFat 9 g, Sodium 1567.9 mg, Sugar 20.5 g

1 medium spaghetti squash
cooking spray
1 tablespoon olive oil
½ pound bulk Italian sausage
1 medium zucchini, chopped
1 medium red bell pepper, chopped
½ medium onion, chopped
1 clove garlic, minced
salt and ground black pepper to taste
1 (28 ounce) jar pasta sauce
½ cup shredded Parmesan cheese
½ cup shredded mozzarella cheese

CHEESY SPAGHETTI SQUASH CASSEROLE

I had a recipe for a 4-cheese baked spaghetti squash that I really liked, but it was hard to eat. It was baked in the shell of the squash, and then mixed together after baking. I wanted to try it as a casserole, and after a few tries, this is what I came up with.

Provided by Shasta Duplantis

Categories     Side Dish     Casseroles

Time 1h50m

Yield 10

Number Of Ingredients 20



Cheesy Spaghetti Squash Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
  • Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
  • Remove squash from the oven and set aside to cool a bit. Leave the oven on.
  • Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
  • Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
  • Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
  • Bake, uncovered, in the preheated oven for 30 minutes.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 20.8 g, Cholesterol 114.8 mg, Fat 38.9 g, Fiber 2.4 g, Protein 24.5 g, SaturatedFat 19.6 g, Sodium 1297 mg, Sugar 3.1 g

1 (3 pound) spaghetti squash, halved and seeded
2 tablespoons olive oil, divided, or as needed
¼ teaspoon garlic-pepper seasoning, divided, or more to taste
1 (16 ounce) package sliced fresh mushrooms
1 large onion, diced
1 medium jalapeno pepper, seeded and diced
1 bulb garlic, cloves peeled and minced
1 pound ground pork sausage
1 ½ teaspoons fennel seeds
salt and ground black pepper to taste
1 pound broccoli, stem removed and broken into florets
2 tablespoons chicken soup base (such as Better than Bouillon®)
1 ½ teaspoons dried oregano
1 ½ teaspoons ground thyme
1 ½ teaspoons dried basil
1 ½ cups grated Parmesan cheese
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded mozzarella cheese
nonstick cooking spray
1 ½ cups whipping cream

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