Now that summer is (finally) here, garden vegetables are blooming in full force, and with them come the many vegetable-based recipes I am about to share with you. On the menu for today: Spaghetti Squash.
If you’ve never tried spaghetti squash before, get ready for a whole new world of veggie-possibilities. You can sauté this up with some garlic, salt and olive oil, or cover it in marinara sauce and parmesan cheese. I’ve even seen this used to make pad Thai.
One of the best ways I’ve found, however, also involves one of the easiest dishes for busy people like myself…The casserole.
This cheesy spaghetti squash casserole is the perfect meal for a busy night, and is bursting with flavor and gooey cheese.
Oh, yes. Take in the cheesy-goodness…
It’s low carb, naturally gluten free and can be made with low-fat cheese… you know, if you’re into that sort of thing.
A common problem I hear about with spaghetti squash casserole is that it comes out too watery. If you find this happening, it could actually mean that you are cooking the squash too much. Try cutting down your initial cooking time by about 5 minutes. Counterintuitive, I know. The squash should just be soft enough to work with.
You can throw in any vegetables you have on hand, like mushrooms, butternut squash, zucchini, celery or carrots. This dish also freezes well if you like to make meals ahead of time, or pack a few lunches for the work week.
So, without further adieu, I give you the Cheesy Spaghetti Squash Casserole.
- 1 medium spaghetti squash
- 1 medium green bell pepper chopped
- 1 medium onion chopped
- 3 cups shredded mexican cheese
- 8 oz cream cheese
- 1 28 oz can diced tomatoes drained
- 1 15 oz can black beans
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp cumin
- 4 green onions chopped, for garnish
Preheat oven to 400°F.
Cut spaghetti squash in half lengthwise. Scoop out and discard seeds. Place squash open-side down on a baking sheet with about 1 cup of water.
Bake squash for 20 minutes, or until fork goes through squash easily. Remove from oven and let sit until cool enough to handle.
Scrape out centers of squash with a fork into a large mixing bowl, separating strands as much as possible.
Add diced tomatoes, black beans, bell pepper, onion, kosher salt, black pepper, garlic, oregano and cumin. Mix all ingredients together.
Add cream cheese and 2 cups of shredded Mexican cheese. Stir together to combine all ingredients.
Pour mix into 9x13" greased baking dish. Top with remaining 1 cup shredded Mexican cheese.
Bake casserole 20-25 minutes, or until cheese on top is golden brown. Once done, garnish with chopped green onions.