Vegetarian Spaghetti Squash Casserole Tasty Recipes
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Vegetarian Spaghetti Squash Casserole |
"Spaghetti squash that my picky eaters love."
Ingredients :
- 1 spaghetti squash, halved and seeded
- 1 tablespoon butter, or as needed
- 3 tablespoons olive oil
- 1 (8 ounce) package mushrooms, diced
- 1 green bell pepper, diced
- 5 green onion bulbs, thickly sliced
- 2 tablespoons granulated garlic
- 1 pinch salt
- 1 (5 ounce) package grated Parmesan cheese
- 1 1/2 cups sour cream
- 1 tablespoon minced garlic
- 1 tablespoon dried basil
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 3/4 (4 ounce) packet crushed saltine crackers
Instructions :
Prep : 15M | Cook : 12M | Ready in : 1H10M |
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- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Butter the inside of spaghetti squash halves and place cut-side down on the prepared baking sheet.
- Bake in the preheated oven until skin is easily pierced with a fork, about 40 minutes.
- Remove squash from oven and leave oven on. Set squash aside and allow to cool until safe to handle; scrape into a large bowl.
- While squash is baking, heat olive oil in a skillet over medium-high heat. Add mushrooms, bell pepper, green onions, granulated garlic, and salt. Cook until tender, 5 to 7 minutes.
- Add Parmesan cheese to the bowl with the cooked spaghetti squash. Mix in sour cream, minced garlic, basil, 2 teaspoons salt, oregano, red pepper flakes, and black pepper. Add sauteed vegetables.
- Pour squash mixture into the prepared pan and sprinkle with crushed saltines.
- Bake in the preheated oven until golden, about 15 minutes.
Notes :
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