SQUASH CASSEROLE WITH STUFFING RECIPES

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SPAGHETTI SQUASH CASSEROLE BAKE RECIPE: HOW TO MAKE IT



Spaghetti Squash Casserole Bake Recipe: How to Make It image

Don't be fooled by this recipe—it only looks complicated. long ago, one of our daughters passed it on along with squash from her first garden.—Glenafa Vrchota, Mason City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 6 servings.

Number Of Ingredients 15

1 medium spaghetti squash (about 8 inches)
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 medium tomatoes, chopped
1 cup dry bread crumbs
1 cup ricotta cheese
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes., Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside., Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley. , Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.

Nutrition Facts : Calories 263 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 528mg sodium, CarbohydrateContent 37g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 12g protein.

SQUASH CASSEROLE WITH CREAM OF CHICKEN SOUP RECIPE ...



Squash Casserole with Cream of Chicken Soup Recipe ... image

This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.

Provided by Ladysmom

Categories     Summer Squash Side Dishes

Yield 8 servings

Number Of Ingredients 7

1 ½ pounds yellow crookneck squash - peeled, seeded, and sliced
1 onion, thinly sliced
1 carrot, grated
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup butter
7 ½ ounces herbed dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
  • Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
  • Bake for 30 minutes, until golden brown and bubbly.

Nutrition Facts : Calories 423.4 calories, CarbohydrateContent 29.1 g, CholesterolContent 76.8 mg, FatContent 32.3 g, FiberContent 2.2 g, ProteinContent 6.2 g, SaturatedFatContent 19.2 g, SodiumContent 858.3 mg, SugarContent 5.3 g

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