Below is a variation on some of the other Spaghetti Squash Casseroles that I’ve listed before. This one is a bit of each and it seems to go over very well!
INGREDIENTS
- 1 Large Spaghetti Squash
- 2 Tbs. Olive Oil
- 4 Tbs. Butter
- 2 Cloves Garlic – Minced
- 1 Regular Sweet Onion – diced
- Salt and Pepper – To Taste
- 10 Slices Bacon – Cooked Crisp and Crumbled
- 1 ½ Cup Sour Cream
- 2 Cups Sharp Cheddar Cheese – Shredded
- 1 cup mozzarella cheese, shredded
- ¼ Cup Parmesan Cheese – Grated
- 2 Cups diced fresh baby spinach
- 6-8 small red/yellow peppers, sliced, cleaned of seeds, diced
- Several small tomatoes sliced and diced
DIRECTIONS
Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.Cut spaghetti squash in half lengthwise and scrape out the seeds. Drizzle olive oil over spaghetti squash, sprinkle with salt and pepper, and place cut side down on baking sheet. Bake 30 minutes. Remove from oven and allow to cool.
While the squash is roasting, heat a medium sauté pan over medium heat. To the pan add 2 tbs. butter, garlic, onions, salt and pepper. Cook until onions are lightly caramelized. Add 2 more tbs. butter and spinach, cook until slightly wilted. Add diced peppers and tomatoes. Heat until thoroughly heated and mixed. Set aside.
Once the squash has been removed from the oven, allow to cool. Once cooled, use a fork to scrape the flesh into a large mixing bowl. To the bowl, add vegetable mix created above, bacon, sour cream, cheddar cheese, and Mozzarella cheese. Mix until all ingredients are well incorporated. Transfer to a casserole dish. Sprinkle Parmesan cheese across the top, creating a Parmesan covering.
Reduce oven temperature to 350° Bake for an additional 20 minutes. It’s done when it’s nice and bubbly, with all the cheeses visibly melted.
Serves 10.