Although filling enough to be a meal on its own, this would be fantastic as a side dish.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 spaghetti squash – peeled, seeded, and cubed
- 1 cup yellow onion, chopped
- ¼ cup olive oil
- salt and ground black pepper to taste
- 2 eggs
- ½ cup Italian-seasoned bread crumbs
- ⅓ cup heavy whipping cream
- ¼ cup soft goat cheese
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped fresh rosemary
- 1 large tomato, sliced
- ¼ cup grated Parmesan cheese
- fresh ground black pepper
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Spread spaghetti squash and onion in a large casserole dish. Coat with olive oil, salt, and pepper.
- Bake in the preheated oven until tender, about 45 minutes. Mash.
- Mix eggs, bread crumbs, heavy cream, goat cheese, feta cheese, and rosemary into the mashed mixture. Lay tomato slices on top. Sprinkle Parmesan cheese and black pepper on top.
- Bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 346 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
i didn’t have goat or feta cheeses, so substituted American and cream cheeses. also added a zucchini. even my sister that doesn’t like squash thot it was amazing!
I will definitely be making this again. I also did not have any goat cheese on hand and used herb and garlic cream cheese instead. I cooked the onions separately and added them to the cooked squash strands. I also only used half of my very large cooked spaghetti squash. It turned out very moist and delicious. I saved the other half of the squash with the onions for another casserole to make at a later date.
I was excited about this recipe and disappointed with how it turned out. The recipe was not terrible but bland. I roasted the spaghetti squash at 400 for 45 minutes then shredded it with a fork into the casserole dish. Then I followed the recipe as written. My husband refused to eat it and I am forcing the leftovers so not to waste food. Add some fresh herbs prior to baking the casserole for extra flavor.
This was yummy! I followed the recipe’s suggestions for ingredients, but saved some time by cooking the spaghetti squash in the microwave and then roasting with the onions. I made this as a Thanksgiving side dish and it was a hit!
I had a truly giant spaghetti squash so I doubled everything but the onion. I didn’t bother to peel and cube the squash. I quarter it and roasted it with the skin on the scooped the squash out. And I used unseasoned gluten free bread crumbs because that’s what I had. Really tasty casserole that hit the spot.
I have struggled to enjoy squashes of all varieties, but often the texture gets me. Spaghetti squash is a bit different due to the strands of the squash. I am sure that the squash lover would enjoy the rich flavors, and they were quite good, but for me, the dish was too ‘gloppy’. It got tepid reviews from the family. It looked beautiful but the texture turned me off.
01.04.17 ~ I had a spaghetti squash staring me in the face, every day, for over a month. It was time I tackle it and make something with it. This was a really good recipe to use. I changed my preparation method, but the end results were delicious. I hate peeling the hard squash. I poked holes in the whole squash and put it in the microwave. Once it was cooked, I cut it in half and scooped out the flesh. While that was cooking I sauteed the onion on the stove top. Once I combined the squash and onions I proceeded with the dish. I didn’t have goat cheese, but I did have cream cheese. The casserole baked up nicely and cut in squares and served up beautifully. This was served with ‘Sheila’s Grilled Pork Tenderloin’ from AR.