Low Fat Spaghetti Squash Casserole Recipes

BAKED SPAGHETTI SQUASH CASSEROLE

Steps:

• To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
• Bake squash in the oven for 45 minutes until tender.
• Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
• Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
• When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
• Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
• In a 9×13 inch baking dish, spoon 1 1/2 cups of meat sauce into bottom and spread out evenly. Layer with 1/2 of the spaghetti squash then 1 1/2 cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1 1/2 cups) and top with mozzarella cheese.
• Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
• Top with remaining tablespoon of basil, serve and enjoy!

LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA

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.

SPAGHETTI SQUASH CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees + prepare a greased 9x13 oven safe dish
• Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked OR cook in instant pot following these directions.
• While spaghetti squash is cooking, make shredded chicken. You can cook it in the instant pot, crockpot, or bring a pot of water to a boil on the stove. Cook the chicken in boiling water for 10 minutes + shred (You can also buy a rotisserie chicken + shred!)
• While the chicken cooks, remove spaghetti squash from microwave + shred.
• Once the chicken has cooked, pull it apart with forks to shred.
• In a bowl, add shredded spaghetti squash, enchilada sauce, shredded chicken, beans, corn, green chiles.
• Mix all ingredients until combined + place in a greased 9x13 oven safe baking dish. Top with cheddar cheese.
• Bake at 400 for 20 minutes until the top starts to brown.
• Serve + enjoy!

LOW-CHOLESTEROL CHICKEN WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.
• Bake in the preheated oven until tender, 45 to 50 minutes.
• Meanwhile, combine mushrooms, chicken breasts, zucchini, yellow squash, onion, and garlic in a large skillet. Cook and stir over medium heat until chicken is no longer pink and onion is tender, 8 to 10 minutes. Stir in cornstarch.
• Pour tomato sauce and tomato juice into the skillet. Season with chili powder and oregano. Cook and stir until thickened and bubbly, about 5 minutes. Cook and stir for 2 minutes more. Cover to keep warm.
• Use a fork to shred and separate squash flesh into strands. Spoon chicken mixture over the spaghetti squash and top with Monterey Jack cheese.

LOW-FAT SPAGHETTI SQUASH CASSEROLE

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.