Spaghetti Squash Casserole

By Annie-3

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

Preparation

Step 1

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.