Spaghetti Squash Casserole Recipe

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Spaghetti Squash Casserole

Anne Chance

By
@AMChance

Some version of this was in a Cooking Light magazine in the 90s. This is my adaptation.


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Comments:

Serves:

12

Prep:

30 Min

Cook:

1 Hr

Ingredients

6 clove
garlic
6 c
swiss chard, tough stems removed
1 large
spaghetti squash
1/2 c
fontina cheese, shredded
1/2 c
swiss cheese, shredded
1 can(s)
evaporated milk

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Grease or spray with vegetable oil a 9x12x3 casserole dish.
3
Pierce spaghetti squash in several places with a knife or fork.
4
Place whole squash in the microwave for 8 minutes.
5
Flip squash, microwave for 8 more minutes.
6
Repeat process until squash is soft. (usually takes 3 - 4 flips).
7
Discard seeds, scrape squash from the shell with a fork.
8
In a large pot sweat 6 cloves of garlic in 2 T of olive oil (use less garlic if you wish, in our family, there is no such thing as too much garlic.
9
Add Swiss Chard and wilt substantially.
10
Add spaghetti squash and mix well.
11
Add cheeses and evaporated milk and combine.
12
Spoon into a 9x12x3 greased casserole.
13
Bake for one hour at 350 degrees.
14
Cover and allow to set for 15-30 minutes before serving.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian