Best 2 Low Fat Spaghetti Squash Casserole Recipes

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Introducing a culinary delight that combines nutrition and taste: "Low Fat Spaghetti Squash Casserole". This delectable dish is a perfect blend of healthy ingredients, creating a satisfying and guilt-free meal option. Embark on a culinary journey to discover the secrets behind this wholesome casserole, unveiling the art of transforming spaghetti squash into a delectable main course. Get ready to tantalize your taste buds with a dish that is both flavorful and nutritious, making it an ideal choice for those seeking a balanced and enjoyable dietary experience.

Let's cook with our recipes!

LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA



Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka image

Make and share this Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka recipe from Food.com.

Provided by College Girl

Categories     Breakfast

Time 55m

Yield 1 squash, 6 serving(s)

Number Of Ingredients 8

1 medium spaghetti squash
1/2 cup yellow onion, finely chopped
1 (10 ounce) can fat free condensed cream of celery soup
1 cup fat-free cheddar cheese, shredded divided into 1/4 cup and 3/4 cup
8 ounces nonfat sour cream
1/4 cup margarine, melted (real butter works best)
1 -2 teaspoon garlic powder
salt & pepper

Steps:

  • Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
  • When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
  • While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
  • When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
  • Pour soup mixture over squash and stir well. Top with remaining cheese.
  • Bake at 350 degrees for 30 minutes or until cheese is browned.

LOW-FAT SPAGHETTI SQUASH CASSEROLE



Low-Fat Spaghetti Squash Casserole image

Creamy, cheesy goodness of a pasta dish without the starch and a lot less fat. My husband was a big skeptic, but after he tried it, he went back for seconds! I like to make this on the weekend to reheat during the week to cut down on cooking after work. Can be reheated in the oven with a cover and comes out fine. Serve with a green salad or a side vegetable.

Provided by Maureenie

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

1 spaghetti squash (3-4 lbs)
1 cup onion, chopped
4 garlic cloves, minced
2 medium fresh tomatoes, chopped
8 ounces fresh mushrooms, sliced
salt & pepper
1 dash cayenne
1 cup fat-free cottage cheese (can also use non-fat ricotta cheese)
1 cup part-skim mozzarella cheese, shredded
1/3 cup romano cheese, grated, divided
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, torn
1 tablespoon fine seasoned breadcrumbs
parsley (to garnish)

Steps:

  • Cook the squash following one of the methods found at recipe #77554 "How to Cook Spaghetti Squash," posted by Johnney (thanks, Johnney!).
  • Using a fork, scrape the flesh of the squash into spaghetti strands into a large bowl. Set aside.
  • Spray a 10 inch skillet with non-stick spray. Add onion, garlic, tomato, mushrooms, salt and peppers. Saute until veggies are soft and water is evaporated. Remove from heat.
  • In a very large mixing bowl, combine cottage cheese, mozzarella, half of the romano cheese, parsley and basil. Mix well.
  • Add the sauteed veggies and combine.
  • Add the spaghetti squash, folding it into the mixture.
  • Spray a 13x9 inch baking dish with non-stick spray. Layer the squash mixture evenly.
  • romano cheese and breadcrumbs on top. (You can add more parsley for color.).
  • Bake uncovered at 375 degrees for 60 minutes. When done, the top will be lightly golden brown.

Tips:

  • Choosing the Right Spaghetti Squash: Select a firm, heavy spaghetti squash with a deep yellow or orange color. Avoid any with blemishes or soft spots.
  • Cooking the Spaghetti Squash: Bake the spaghetti squash in a preheated oven at 400°F (200°C) for about 45-60 minutes or until tender when pierced with a fork. Alternatively, you can cook it in a microwave for 10-12 minutes or until tender.
  • Shredding the Spaghetti Squash: Once cooked, let the spaghetti squash cool slightly before handling. Use a fork to gently scrape the flesh into spaghetti-like strands.
  • Preparing the Casserole: In a large bowl, combine the cooked spaghetti squash, cottage cheese, Parmesan cheese, eggs, Italian seasoning, garlic powder, salt, and pepper. Mix well to combine.
  • Baking the Casserole: Pour the casserole mixture into a greased 9x13 inch baking dish. Top with additional Parmesan cheese and bake in a preheated oven at 350°F (175°C) for about 30-35 minutes or until golden brown and bubbly.
  • Serving the Casserole: Let the casserole cool slightly before serving. Garnish with fresh parsley or basil for an extra touch of flavor.

Conclusion:

The low-fat spaghetti squash casserole is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's packed with nutrients and can be easily customized to suit your taste preferences. Whether you're looking for a healthier alternative to traditional pasta casseroles or a hearty and flavorful vegetarian dish, this recipe is sure to please. So gather your ingredients, preheat your oven, and let's get cooking!

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