Roasted Spaghetti Squash Casserole

I made this for lunch the other day and loved it.


The smoked Gouda cheese and sun-dried tomatoes gave it tons of flavor. 
If a person wanted to, they could add sausage or chicken and turn it into a main course. 

Very yummy!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday and Foodie Friends Friday.

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Roasted Spaghetti Squash Casserole

1 spaghetti squash, roasted
1 tbsp olive oil, plus
1/4 cup shallots, chopped
1/2 red pepper, chopped
1 jalapeno or fresno pepper, seeded and minced (red pepper flakes can be substituted if desired)
3 cloves garlic, minced
1 tsp Italian seasoning (fresh basil would be good)
Salt and pepper
1/4 cup chicken broth
1/2 cup sun-dried tomatoes, rough chop
2 oz. smoked gouda, grated
2 tbsp Italian bread crumbs
2 tbsp Parmesan, grated

Heat oven to 400*.

Cut squash in half lengthwise and scrape out seeds. Drizzle with olive oil, salt and pepper and place cut side down onto a baking sheet. Roast for 30-40 minutes, or until tender. Let cool; then with a fork scrape out squash and place it in a large bowl.

Reduce oven to 375*.

While squash is roasting, sauté shallots, peppers, garlic, Italian seasoning and a pinch of salt and pepper in 1 tbsp of olive oil until tender. Add chicken broth and tomatoes; bring to a boil then reduce heat and simmer until liquid is reduced by half. Take off heat and let cool.

Add the cooled pepper mixture and cheese to the squash (make sure the squash has cooled completely) and stir to combine. Place into a 2 quart buttered casserole dish.

Combine the bread crumbs, parmesan, pinch of salt and pepper, and a drizzle of olive oil together. Sprinkle over the top of casserole. Drizzle lightly with more olive oil and bake covered at 375* for 15 minutes, uncover and continue baking for 10-15 minutes or until top is golden and crusty. Let cool 5-10 minutes.

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