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 clovegarlic
-
6 cswiss chard, tough stems removed
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1 largespaghetti squash
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1/2 cfontina cheese, shredded
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1/2 cswiss cheese, shredded
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1 can(s)evaporated milk
How to Make Spaghetti Squash Casserole
- Preheat oven to 350 degrees.
- Grease or spray with vegetable oil a 9x12x3 casserole dish.
- Pierce spaghetti squash in several places with a knife or fork.
- Place whole squash in the microwave for 8 minutes.
- Flip squash, microwave for 8 more minutes.
- Repeat process until squash is soft. (usually takes 3 - 4 flips).
- Discard seeds, scrape squash from the shell with a fork.
- 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.
- Add Swiss Chard and wilt substantially.
- Add spaghetti squash and mix well.
- Add cheeses and evaporated milk and combine.
- Spoon into a 9x12x3 greased casserole.
- Bake for one hour at 350 degrees.
- Cover and allow to set for 15-30 minutes before serving.
About Spaghetti Squash Casserole
Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian
