<< Back

Spaghetti Squash Casserole #1

  • 3 lbs. Spaghetti squash halved lengthwise and seeded
  • 1 Tbsp. Vegetable oil
  • 1 medium Onion, chopped
  • 1 - 8 oz. can Sliced Mushrooms
  • 1 tsp. Dried Basil
  • 3/4 cup Sour cream
  • 1/4 cup Freshly grated Parmesan cheese
  • 3 slices Bread, cubed

Preheat oven to 400° F (205° C)

Cook squash on a baking sheet for 30-40 minutes, or until a sharp knife can be inserted with only a little resistance.  Shred with a fork once cooled slightly, then transfer to a lightly  oiled casserole dish, discarding shell.  Do not turn oven off.

Heat 1 Tbsp. oil in a skillet over medium heat.  Cook and stir the onions, mushrooms, and basil until onions are translucent and tender.  Stir onion mixture and sour cream into the squash until well mixed.  Sprinkle with Parmesan cheese and cover with bread cubes.

Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted.  Serves 6.

Prep time:  20 minutes  Cook time:  1 hour

CSA Snapshot

Mailing list sign-up