spaghetti squash casserole with roasted mushrooms spaghetti squash casserole with roasted mushrooms Israeli Kitchen Mushrooms and onions make a great topper for this simple and filling spaghetti squash casserole. (Photo: Sarah F. Berkowitz)

Spaghetti squash and roasted mushroom casserole

Another winning Meatless Monday dinner idea – with an amazing vegetable carb substitute as the base.

Print
  • Yield: Serves 6
  • Prep time: 25 minutes
  • Cook time: 1 hour, 30 minutes

I have always loved spaghetti and meatballs, and that’s not likely to change. But how much it likes me is another story. So like everyone I know – and even those I don’t know – I’m looking for ways to lighten up my favorite comfort foods.

This casserole has all the umami of a great spaghetti dish, but none of the pull-you-down-and-keep-you-down of heavy pasta. The roasted onions and mushrooms contribute fabulous flavor, and the cheddar cheese tops it off for a perfectly scrumptious casserole.

Ingredients

  • 1 spaghetti squash
  • 2 onions
  • 1 pound portobello mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • Olive oil
  • 3 eggs
  • 1/4 cup coconut milk
  • 1/2 cup shredded cheddar cheese, optional

Directions

Preheat oven to 350°. Wash spaghetti squash, prick a few times with a knife, and wrap in foil. Bake for 45 minutes to an hour, or until shell softens.

Slice onions, and place into a medium baking pan. Toss with 1-2 tablespoons olive oil. Place in oven with squash, and cook for 45 minutes, stirring every 15 minutes. Add sliced mushrooms for last 15 minutes of cooking time.

Slice squash in half, and remove seeds from center. Scrape squash into a bowl.

spaghetti squash There's a reason it's called spaghetti squash: it's got a very spaghetti-like consistency, and can be dressed up in much the same way. (Photo: Thienne Johnson/Shutterstock)

Add roasted mushrooms and onions, seasoning and coconut milk. Beat eggs, and add to squash.

Spray a casserole pan, and pour in squash mixture. If using, top with cheddar cheese.

Raise oven temperature to 375, and bake for 35 minutes, or until casserole is set.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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