Creamy Spaghetti Squash Casserole

By naqgal90

Ingredients

• One 3 lb. spaghetti squash
• 1 tbsp. olive oil, plus extra for drizzling
• 1 medium onion, diced
• 1 small sprig fresh rosemary (leaves only)
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 large eggs, beaten
• 1 cup sour cream
• 1 cup ricotta cheese, drained in a colander
• 1 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• 1/4 cup dry bread crumbs

Preparation

Step 1

1. To roast the squash, preheat the over to 350 F. Cut the squash in half lengthwise with a sharp chef's knife. Scrape out the seeds with a spoon and discard. Pour 1/2 cup water into a 9 x 13 inch baking dish and place the squash halves, cut sides down, in the water. Roast for 45 minutes.

2. Meanwhile, in a heavy skillet, heat the 1 tbsp. of olive oil over medium heat. Cook the onions for 8 to 10 minutes, or until translucent. Mince the rosemary leaves and add to the onions, along with the garlic. Cook for an additional 5 minutes. Remove from the heat and stir in the salt and pepper.

3. Remove the roasted squash from the oven and turn the oven up to 375 F. Remove the squash from the baking dish and let it cool slightly. Dump out any water remaining in the baking dish. Wipe it dry and then grease it lightly with nonstick cooking spray.

4. Shred the inside of the squash with a fork into spaghetti like strings and remove from the outer shell. Drain briefly in a sieve or colander to get rid of any excess moisture.

5. Mix the drained squash strings in a large bowl with the onion mixture. Stir in the eggs, sour cream, ricotta cheese, Parmesan, and nutmeg. Spread in the baking dish and top with the bread crumbs and a drizzle of olive oil. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

6. Bake, uncovered, for 45 minutes, or until firm and golden on top. Let stand for 10 minutes before serving.