Squash Casserole Recipe − Baked Spaghetti Squash Casserole

A healthy low-carb dish every one likes. I have taken it to pot-lucks and people love it. Ground beef or Italian sausage can be added. I have even used leftover spaghetti sauce in this.

Ingredients

• cooking spray
• 1 spaghetti squash
• 2 (14.5 ounce) cans chopped tomatoes
• 1 cup grated Parmesan cheese, divided
• ¼ cup chopped fresh oregano
• ¼ cup chopped fresh basil
• 2 cloves garlic, chopped
• ½ teaspoon salt

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Pierce spaghetti squash in several places with a knife. Microwave on medium-high, rotating every 5 minutes, until tender, 10 to 15 minutes. Remove from microwave. Let cool until easily handled, 5 to 10 minutes.
3. Cut squash in half and scoop out seeds. Scrape insides of squash into spaghetti strands with a fork. Transfer to the greased baking dish.
4. Pour tomatoes, 3/4 cup Parmesan cheese, oregano, basil, garlic, and salt over spaghetti squash; mix well. Sprinkle remaining 1/4 cup Parmesan cheese on top.
5. Bake in the preheated oven until golden and bubbly, 45 to 60 minutes.

Nutrition Facts

• calories94.9
• carbohydrateContent10.4 g
• cholesterolContent8.8 mg
• fatContent3.5 g
• fiberContent0.9 g
• proteinContent5.4 g
• saturatedFatContent1.8 g
• sodiumContent472.8 mg
• sugarContent2.6 g