Spaghetti Squash Casserole

Spaghetti Squash Casserole Recipe

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Anne Chance

By
@AMChance

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

Rating:
★★★★★ 4 votes
Comments:
Serves:
12
Prep:
30 Min
Cook:
1 Hr

Ingredients

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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

Step-by-Step

  • 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.

Printable Recipe Card

About Spaghetti Squash Casserole

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




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