Spaghetti Squash Casserole
By
Anne Chance
@AMChance
1
Some version of this was in a Cooking Light magazine in the 90s. This is my adaptation.
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
How to Make Spaghetti Squash Casserole
- 1Preheat oven to 350 degrees.
- 2Grease or spray with vegetable oil a 9x12x3 casserole dish.
- 3Pierce spaghetti squash in several places with a knife or fork.
- 4Place whole squash in the microwave for 8 minutes.
- 5Flip squash, microwave for 8 more minutes.
- 6Repeat process until squash is soft. (usually takes 3 - 4 flips).
- 7Discard seeds, scrape squash from the shell with a fork.
- 8In 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.
- 9Add Swiss Chard and wilt substantially.
- 10Add spaghetti squash and mix well.
- 11Add cheeses and evaporated milk and combine.
- 12Spoon into a 9x12x3 greased casserole.
- 13Bake for one hour at 350 degrees.
- 14Cover and allow to set for 15-30 minutes before serving.
About Spaghetti Squash Casserole
Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian
