Spaghetti Squash Casserole

Spaghetti Squash Casserole
Spaghetti Squash Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups cooked spaghetti squash (1 large)

  • 1/4

    cup chopped bell pepper

  • 1/3

    cup chopped onion

  • 1/4

    cup water chestnut

  • 1

    tablespoon diced pimento (or sub diced roasted red peppers or sundried tomatoes)

  • 1/2

    cup grated low-fat cheddar cheese

  • 1/2

    teaspoon pepper

  • 1/2

    teaspoon salt

  • 1/2

    cup egg substitute (or 2 eggs, well beaten)

  • 1/2

    cup low-fat sour cream

  • 1/2

    cup 2% low-fat milk

  • 1/4

    cup panko, crumbs or 1/4 cup breadcrumbs

  • 1

    teaspoon paprika

Directions

1. 1 Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray. 2. 2 Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ). 3. 3 When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash). 4. 4 Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper. 5. 5 Stir in the egg substitute. 6. 6 Combine the sour cream and milk & fold into squash mixture. 7. 7 Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.

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