Spaghetti squash casserole with tomato, mushroom, and cheese

90 min

hard

14 ingredients

Spaghetti squash casserole with tomato, mushroom, and cheese

Spaghetti squash casserole with tomato, mushroom, and cheese is a delicious dish that combines the softness and unique texture of spaghetti squash with fresh and aromatic flavors. Spaghetti squash, also known in various Latin American countries as "magic squash" or simply "long squash," is native to the Americas, although its popularity and use in cooking have transcended American borders. In places like Mexico, Colombia, and Argentina, it has been integrated into traditional and contemporary recipes due to its versatility and low calorie content.

This dish, which takes inspiration from classic Latin American casseroles, brings together fresh ingredients like tomatoes and mushrooms with cheeses that provide creaminess and an irresistible gratin. In countries like Venezuela and Chile, some versions of dishes with spaghetti squash use similar ingredients, but the names may vary, although the essence and characteristic texture of the squash are always maintained. The casserole, in general, refers to a stew or baked dish that can include various combinations of vegetables, cheeses, and sometimes meats, standing out for its preparation in a baking dish that facilitates a golden and savory finish.

It is ideal for those looking for a nutritious, comforting meal with a touch of gourmet without complications, very popular for both family lunches and vegetarian or light dinners.

How to Prepare Spaghetti Squash Casserole with Tomato, Mushroom, and Cheese

Cut the squash in half lengthwise and remove the seeds.

Bake it face down on a greased baking sheet with butter for 30 to 40 minutes or until it can be easily pierced with a fork.

Let it cool until it is ready to handle.

Gently scoop out the inside with a fork, which will form strands similar to spaghetti.

While the squash is baking, sauté the onions and garlic with salt, pepper, mushrooms, and herbs.

When the onions are soft, add freshly chopped tomatoes.

Cook until most of the liquid evaporates.

Combine the ingredients.

Pour into a greased 2-quart baking dish.

Top with plenty of grated parmesan cheese.

Bake uncovered for approximately 40 minutes in an oven at 375 degrees.

Ingredients: Spaghetti squash, onion, garlic cloves, fresh tomatoes, mushroom, salt and pepper, cottage cheese, mozzarella cheese, parsley, basil, thyme, fine breadcrumbs, butter, and parmesan cheese.

Cazuela de calabaza espagueti, tomate, champiñón y queso

Ingredients (14)

Spaghetti squash
Onion
Garlic cloves
Fresh tomatoes
Mushroom
Salt and pepper
Cottage cheese
Mozzarella cheese
Parsley
Basil
Thyme
Fine breadcrumbs
Butter
Parmesan cheese

Instructions (17 steps)

1 Cut the squash in half lengthwise and remove the seeds
2 Bake it face down on a greased baking sheet with butter for 30 to 40 minutes or until it can be easily pierced with a fork
3 Let it cool until it is ready to handle
4 Gently scoop out the inside with a fork
5 which will form spaghetti-like strands
6 While the squash is baking
7 sauté the onions and garlic with salt
8 pepper
9 mushrooms
10 and herbs
11 When the onions are soft
12 add freshly chopped tomatoes
13 Cook until most of the liquid evaporates
14 Combine the ingredients
15 Pour into a butter-greased 2-quart baking dish
16 Top with plenty of grated parmesan cheese
17 Bake uncovered for approximately 40 minutes in a 375-degree oven

Nutritional Information

Calories: 312 kcal

Protein: 0g

Carbohydrates: 28g

Fat: 16g

Azúcar: 0g

Sodio: 39mg

Categoría

Platos Principales

Etiquetas

Weeknight Preparation Time Main Ingredient Cuisine Preparation Healthy Vegetables Oven European Italian Dietetic Low Cholesterol Low Calories Low Carbohydrates Healthy 2 Low In Something Pumpkin Equipment 4 Hours Or Less