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Our Little Secret, There Is Spaghetti Squash In This Casserole

November 16, 2010

I love squash, all squash, but I know a lot of people who won’t touch it.  This casserole is almost entirely spaghetti squash, but shhh… it can be our little secret because your guests and family might not even realize.

In fact, spaghetti squash is one of my favorites because of its amazing ability to pretend it is something else.  You can tell people it’s potatoes or noodles depending on how it is being cooked.  Untrustworthy, this squash is!

Even if your kids are vegetable phobic, they may be impressed if you show them how it magically turns to noodles once cooked.


Spaghetti squash

Olive oil

Two eggs

1 cup cream

Bread crumbs (which I made from two buns I had lying around)

Chopped almonds (or hazelnuts are even better if you are having a rich week)

Parmesan cheese


Rosemary or some other herb, maybe thyme would be a good substitute

Preheat your oven to 375 degrees.

Split your spaghetti squash down the middle.  Only attempt this with a big blade.  My knife is gigantic and I still had to lay my squash on the ground and put my whole body weight into it.

Sprinkle a bit of olive oil on the cut sides of the squash.  As I tried to show in the photo below, the easiest way to sprinkle just a bit of oil on anything is to jam your finger in the end of the olive oil bottle and wiggle it around a bit until you get the right amount of oil.  You don’t need much.

The fastest way to cook squash is to microwave it for about 10 minutes.  But the tastiest way to bake squash is to roast it in the oven for about an hour.  In an effort to get the best of both worlds, I microwaved this squash for 5 minutes and then baked it for 30 minutes.  Please try to avoid microwaving the whole way through, it really isn’t the same at all.  If you have the time, roast it.

Roast cut side down at about 375 degrees, or if you are already using your oven, just throw it in at whatever temperature the oven is already set at.  Squash is not picky.  But you may as well leave your oven on when the squash is done, because it’s going to have to go in again soon.

Now the amazing part!  Simply scrape your fork across the squash width wise and insta-noodles!  Still astounds me possibly hundreds of spaghetti squash later.

Also of interest is how easily the entire mass of squash just falls out of the shell.  None left behind wasted.  Put all the squash into a 9×9 glass casserole dish.

Add two eggs and about a cup of cream.  Stir.

Make some bread crumbs by dicing your bread and stirring in a spoon of soft or melted butter.  Toss the crumbs on a cookie sheet and bake in your already preheated oven for 5 or so minutes until toasted.

Mix your bread crumbs with the almonds, parmesan cheese and thyme.  Really, you could likely top a jar of vaseline with this bread crumb mixture and it would be delicious.

Top your spaghetti squash with the bread crumb mixture.

Bake at 375 degrees for about half an hour (uncovered).

Seriously, this squash is unlike any other.  Who did you fool with your secret spaghetti squash casserole? Jump up.


From → Side Dishes

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