Recipe
Side Dish
Spaghetti Squash Casserole
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 spaghetti squash, halved, seeded | ||
| 1 large yellow onion, diced | ||
| 1 medium green bell pepper, seeded, chopped | ||
| 1 medium red bell pepper, seeded, chopped | ||
| 3 clove(s) garlic, minced | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 (14.5 oz each) cans Hy-Vee Italian-style diced tomatoes | ||
| 2 tsp. Hy-Vee Italian seasoning | ||
| ½ tsp. crushed red pepper | ||
| 1 c. Hy-Vee shredded mozzarella cheese | ||
| ½ c. Hy-Vee shredded Parmesan cheese | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- Preheat oven to 350 degrees. Lightly grease a baking sheet. Place spaghetti squash cut-sides down on the prepared baking sheet. Bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and cool enough to be easily handled.
- Meanwhile, in a large skillet, sauté onion, bell peppers and garlic in olive oil over medium heat for 5 minutes. Stir in diced tomatoes, Italian seasoning and crushed red pepper. Simmer uncovered for 15 minutes.
- Increase oven temperature to 375 degrees. Separate squash into strands using a fork. Discard skin. Stir together squash and tomato mixture.
- In a small bowl, stir together cheeses. Pour half of the squash mixture into the bottom of a greased 9-by-13-inch baking dish. Top with 1/2 the cheese mixture. Repeat layers.
- Bake uncovered for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 160mg
- Total Carbohydrates: 16g
- Protein: 7g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 120%
0%
Iron 6%
0%
Calcium 15%