Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka Recipes

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LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA



Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka image

Make and share this Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka recipe from Food.com.

Provided by College Girl

Categories     Breakfast

Time 55m

Yield 1 squash, 6 serving(s)

Number Of Ingredients 8

1 medium spaghetti squash
1/2 cup yellow onion, finely chopped
1 (10 ounce) can fat free condensed cream of celery soup
1 cup fat-free cheddar cheese, shredded divided into 1/4 cup and 3/4 cup
8 ounces nonfat sour cream
1/4 cup margarine, melted (real butter works best)
1 -2 teaspoon garlic powder
salt & pepper

Steps:

  • Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
  • When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
  • While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
  • When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
  • Pour soup mixture over squash and stir well. Top with remaining cheese.
  • Bake at 350 degrees for 30 minutes or until cheese is browned.

MOCK CHEESY HASH BROWN CASSEROLE (LOW CARB)



Mock Cheesy Hash Brown Casserole (Low Carb) image

This is a low carb version of Cracker Barrel's Cheesy Hash Browns, made with spaghetti squash. It is very flavorful, with a great "comfort food" texture and a little crunch. The squash can be microwaved to save time.

Provided by ORTNmom

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 medium spaghetti squash
1/2 cup yellow onion, finely chopped
1 (10 ounce) can condensed cream of mushroom & garlic soup
1 cup shredded cheddar cheese, divided into 1/4 cup and 3/4 cup
8 ounces sour cream
1/4 cup butter, melted (real butter works best)
1 -2 teaspoon garlic powder
salt & pepper

Steps:

  • Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
  • When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
  • While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
  • When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
  • Pour soup mixture over squash and stir well. Top with remaining cheese.
  • Bake at 350 degrees for 30 minutes or until cheese is browned.

LOW-FAT SPAGHETTI SQUASH CASSEROLE



Low-Fat Spaghetti Squash Casserole image

Creamy, cheesy goodness of a pasta dish without the starch and a lot less fat. My husband was a big skeptic, but after he tried it, he went back for seconds! I like to make this on the weekend to reheat during the week to cut down on cooking after work. Can be reheated in the oven with a cover and comes out fine. Serve with a green salad or a side vegetable.

Provided by Maureenie

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

1 spaghetti squash (3-4 lbs)
1 cup onion, chopped
4 garlic cloves, minced
2 medium fresh tomatoes, chopped
8 ounces fresh mushrooms, sliced
salt & pepper
1 dash cayenne
1 cup fat-free cottage cheese (can also use non-fat ricotta cheese)
1 cup part-skim mozzarella cheese, shredded
1/3 cup romano cheese, grated, divided
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, torn
1 tablespoon fine seasoned breadcrumbs
parsley (to garnish)

Steps:

  • Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
  • Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
  • Spray a 10 inch skillet with non-stick spray. Add onion, garlic, tomato, mushrooms, salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat.
  • In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
  • Add the sauteed veggies and combine.
  • Add the spaghetti squash, folding it into the mixture.
  • Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
  • romano cheese and breadcrumbs on top. (You can add more parsley for color.).
  • Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.

MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)



Mock Noodle Kugel (Using Spaghetti Squash; Low-Carb, Fat-Free) image

I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake!

Provided by brokenburner

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (2 lb) spaghetti squash
2 eggs
2 egg whites
salt and pepper, to taste
1/4 cup Splenda granular (sugar substitute)
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes or until the flesh is soft. Allow to cool.
  • Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray.
  • Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
  • Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash. Mix well with a wooden spoon.
  • Pour into the prepared pan and lighting spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.

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