Yellow Squash Spaghetti Casserole Recipes
YELLOW SQUASH CASSEROLE
Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
Provided by ROSECART
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
- Bake in preheated oven for 25 minutes, or until lightly browned.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g
SQUASH PASTA BAKE
"I was cooking summer squash for dinner when my grandchildren informed me they'd just had it the night before," writes Marguerite Shaeffer of Sewell, New Jersey. "To disguise the vegetables, I added pasta, spaghetti sauce and cheese, and the kids loved it! I often make it for lunch these days."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a skillet, saute squash in oil for 2-3 minutes or until tender. Stir in pasta and spaghetti sauce; heat through. Transfer to a greased 3-cup baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 5-10 minutes or until heated through and cheese is melted.
Nutrition Facts :
YELLOW SQUASH CASSEROLE
This casserole is one of my favorites. My family often requests it and it is a great way to use up yellow squash!-Mae Kruis, Gallup, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.
Nutrition Facts :
YELLOW SQUASH SPAGHETTI CASSEROLE
This is tasty enough that even my husband likes it...and if you knew him, you would know how remarkable of a statement that is! You can modify this quite a bit by adding onions, or additional toppings like olives or pepperoni slices depending on your tastes. You can also vary the cheeses by adding in feta or mozzarella. Prep time is made very quick with a Cuisinart or other food processor...easy meal to throw together at the last second.
Provided by DogAndCatDoc
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Lightly grease 9x13-inch pan with non-stick spray.
- Dump half of your squash and eggplant slices into the bottom of the pan.
- Pour half of the spaghetti sauce over the veggies.
- Sprinkle 1/3 cup of bread crumbs over sauce.
- Trickle 1/4 cup of egg substitute over bread crumbs.
- Top with cheddar cheese (or cheeses of your choice).
- Repeat layers.
- Top with Parmesan cheese.
- Bake 40-45 minutes until veggies are tender and cheese is golden on top.
- Let sit 10 minutes, serve and enjoy.
Nutrition Facts : Calories 284.5, Fat 14.8, SaturatedFat 7.6, Cholesterol 35.2, Sodium 948, Carbohydrate 24.5, Fiber 2, Sugar 13.6, Protein 14.3
HEALTHIER YELLOW SQUASH CASSEROLE
This is a dish I use all year long. It is great for all the yellow squash you may have for the summer season.
Provided by Valerie Fields
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking dish.
- In a saucepan, boil sliced squash in enough water to cover for 10 minutes. Remove squash to paper towels. Dab off excess moisture.
- In a medium bowl, beat eggs together with wine. Add squash and cheese. Season with salt and pepper to taste. Then pour mixture into a baking dish.
- Bake in a preheated oven for 1 hour.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 7.3 g, Fiber 2.2 g, Protein 8.2 g, SaturatedFat 4.1 g, Sodium 148.7 mg, Sugar 4.6 g
YELLOW SQUASH CASSEROLE
This Southern Yellow Squash Recipe will soon become a family favorite! If you want to know how to cook yellow squash, try this simple 30 minute baked yellow squash recipe! The perfect way to use up garden fresh squash!
Provided by Janelle
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F
- In a deep 12 inch skillet, add squash, onion & water.
- Cook over medium heat just until pan is hot.
- Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
- Add half the crushed cracker rounds and half the cheese to squash and mix well.
- Add eggs, milk, butter, salt & pepper and mix well.
- Top mixture with remaining cracker crumbs and cheese.
- Dot top of casserole with butter.
- Bake for 25 minutes then devour!
Nutrition Facts : Calories 253 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 613 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SPAGHETTI SQUASH CASSEROLE RECIPE BY TASTY
This spaghetti squash casserole is hearty and comforting, but won't weigh you down. Strands of spaghetti squash stand in for pasta--they're tossed with a quick beef and tomato sauce, topped with cheese, and baked to gooey, golden brown perfection.
Provided by Tasty
Categories Dinner
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- On a cutting board, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then transfer to a rimmed baking sheet, cut side-down.
- Bake the squash until fork-tender, about 1 hour. Let the spaghetti squash cool for 5 minutes, then use a fork to pull the strands of spaghetti squash and transfer to a medium bowl.
- In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 1 minute.
- Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring often, until combined, about 1 minute.
- Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Stir in the spaghetti squash until well combined.
- Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the cheese over the casserole.
- Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let the casserole cool for 5 minutes.
- Top with the basil, then serve.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 16 grams, Fat 27 grams, Fiber 2 grams, Protein 33 grams, Sugar 6 grams
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- Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
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