Spaghetti squash is one of our family’s favorite vegetables. It makes a TON of food, its easy to cook, its very versatile, and its so yummy! It does however, take a while to cook, especially if you are doing something with it like making a casserole. There are tons of dishes you can make with it. My favorites are pesto shrimp “pasta” and mexican casserole. I have included the recipe for the mexican casserole below.
Basic Spaghetti Squash
- 1 Spaghetti Squash
- Some olive oil
- Preheat your oven to 375
- Cut squash in half, lengthwise. This is fairly difficult because the squash is kind of hard.
- Use a spoon to scrape out the seeds.
- Rub with olive oil (all over!)
- Place face down on a cookie sheet and bake for 1 hour
- Use a fork to “shread” the inside of the squash. The result should look like angel hair pasta.
*note: my picture below only shows one half of the squash, but cook both halves.
Spaghetti Squash Mexican Casserole
- 1 Cooked and shredded spaghetti squash
- 1lb ground turkey
- 1 bell pepper (chopped)
- 1/2 yellow onion (chopped)
- 2 Tablespoons chopped garlic
- 1 1/2 Tablespoons taco seasoning
- 2 cups or 1 can black beans (rinsed and drained)
- 1 cup re-fried beans (I prefer re-fried black beans)
- 2 cups salsa
- 2 Cups shredded cheddar
- 1/2 shredded mozzarella
- Cook the meat, onion, bell pepper, and garlic in the olive oil.
- Add the taco seasoning and cook for a few minutes
- Toss in both types of beans. Cook and stir until well mixed.
- Put the spaghetti squash in a large casserole dish
- Top with meat/bean mixture
- Top with salsa
- Bake at 350 for 45 minutes
- Top with both cheeses and bake until melted.