09.07.12
PIN IT!
This…this spaghetti squash & jalapeño casserole recipe will now only be referred to as “spaghetti squash heaven.” Because, guys, there’s just no better way to describe it.
Spaghetti squash is one of those things I absolutely just love to eat. Like butter, pumpkin and butternut squash, I just smile like a weirdo in the back of the bus whenenver I’m about to consume it. I don’t know why, either. Maybe it’s because it’s 700% better for you than regular pasta. Or maybe because it has about 50 calories per cup. I think that might be it. Given I’m still trying to lose those last 20 pounds (only 15 to go! please shoot me).
I’ve had spaghetti squash a bunch of ways. With spicy marinara, with Italian seasoning and slathered in pesto. Those were good, but this is IT. It’s creamy, cheesy, spicy, crunchy. Every texture you could possible want in one dish is all up in this bowl in front of you.
Have you ever had one of those dishes baking away where your whole house was filled with the best smells you’ve ever smelt? And you literally sat right next to the stove in hard anticipation, waiting, waiting for the ding to go off so you can rush to pull your heavenly dish out? Where you have to actually TALK YOURSELF OUT of just face planting into said masterpiece? That is what happened yesterday. Yesterday, as I pulled this bubbly, cheesy, spicy spelling delicacy out of the oven, I LOATHED being a food blogger.
For the simple reason that I didn’t want to wait to eat. I didn’t want to have to photograph this perfect dish, smell it’sheavenlyaroma and drool, LITERALLY, as I snapped away. Y’all should feel lucky. I was .2 seconds away from face bathing in this jalapeno casserole and then I’d have nothing to share with you.
Well, that’s not true. I would probably instead blog about how I have no idea how on earth I gained 5 pounds overnight since I only ate just a little bit of spaghetti squash for dinner.
Spaghetti Squash &JalapeñoCasserole Recipe
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 7. Recipe adapted from Sunset.
Prep time: 45 minutes
Cook time: 20 minutes
Ingredients:
- 1 2.5 pound spaghetti squash, cut in half and seeded
- 1 1/2 cup 1% milk
- 1/4 cup light cream
- 2 cloves garlic, minced
- 1/2 shallot, finely chopped
- 1 tablespoon butter
- 2jalapeños, chopped and seeded
- 1/2 cup mozzarella cheese, part-skim
- 1/2 cup cheddar cheese, part-skim
- 1/3 cup bread crumbs
- 2 tablespoons choppedjalapeños
- Liberal dashes of salt and pepper
Directions:
- Grease a 2 – 3 quart baking dish with nonstick cooking spray. Set aside.
- Preheat oven to 375 degrees F. Place spaghetti squash flesh side down in a glass baking dish. Fill the dish up 1/2 way with water (or until the squash’s flesh is submerged). Bake for 45 – 50 minutes, or until squash is soft to the touch. Let cool.
- When squash has cooled, use a fork to remove the spaghetti like strands. Place in a large mixing bowl.
- Meanwhile, heat butter in a medium size pan over medium high heat. Add shallots and garlic and cook untiltranslucent, about 4 minutes. Remove from heat.
- In another large sauce pan, heat milk, cream and choppedjalapeñosin a large sauce pan. Bring to a boil then reduce heat to low. Let simmer for 5 minutes, or until mixture is fragrant and thickening. Add in spaghetti squash and shallots and garlic, mix well to cover in the milk mixture. Add salt and pepper. Let cook another 2 – 3 minutes. Then, add cheese, 1/2 cup at a time, stirring well to mix.
- Pour spaghetti squash mixture into the prepared baking dish. Sprinkle the top with bread crumbs, 2 tablespoonsjalapeñosand salt and pepper. Reduce heat to 350 and bake for 15 – 20 minutes, or until bubbly and top is golden brown.
Nutritional information per serving (1/2 cup):
Calories: 185
Fat:8 grams
Carbohydrates: 14.5 grams
Fiber: 2 grams
Protein: 7.5 grams
Weight Watchers Points: 4
Leave a Comment | 43 Comments
PIN IT!
Claire
Categories:Recipes, Vegetarian
Tags:easy spaghetti squash, healthy casserole recipes, low fat spaghetti squash recipes, spaghetti squash recipes
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments
Posted by Kelly Hunt on
Friday, September 7th, 2012
NOM NOM NOM! Amazing!!!!
Reply
Posted by elizabeth @chronicventure on
Friday, September 7th, 2012
yumm! this looks ridiculously amazing!!
Reply
Posted by Sarah W. on
Friday, September 7th, 2012
you need to figure out how to make your site pinterest friendly....i couldnt pin this recipe :( so now I will forget about it.
Reply
Posted by Gretchen on
Friday, September 7th, 2012
Really? I had no problem pinning it! There's a "Pin It!" button right above the comment form and all the pictures populated for me no problem.
Reply
Posted by Gretchen on
Friday, September 7th, 2012
Making thisssss
Reply
Posted by kjpugs on
Friday, September 7th, 2012
OMG I love this. I am always looking for new ways to cook spaghetti squash and this looks fantastic. Not as bad as I'd think for nutritional info, either!!!!!
Posted by Jessica Trimble on
Friday, September 7th, 2012
I'm not a huge fan of jalapeno but this sounds delicious! Might have to try it.
Reply
Posted by Cassie @ Bake Your Day on
Friday, September 7th, 2012
Bring on squash season! I have been craving it lately. Love the jalapenos in this!
Reply
Posted by Barbara | Creative Culinary on
Friday, September 7th, 2012
Love. Especially the jalapeno part...I'm all for kicking it up a notch!
Reply
Posted by roastedroot on
Friday, September 7th, 2012
Seeing this post made me want to do something wonderful with spaghetti squash tonight! My mom and I are having dinner together this evening (awwww!) and you've got me all inspired to do spaghetti squash....I'm thinking my mom and I would LOVE this recipe!
Reply
Posted by PB and Peppers on
Saturday, September 8th, 2012
Oh my gosh!!!! I LOVE spaghetti squash and the way you made this dish with cheese and jalapenos, I am so on it!! I have to get some squash today!!
Reply
Posted by Jessica_AKitchenAddiction on
Saturday, September 8th, 2012
I love spaghetti squash! This is a great combination of flavors!
Reply
Posted by Kristina Kubik on
Saturday, September 8th, 2012
YUM!! I've only had spaghetti squash once - with butter and brown sugar - and was not really loving it, but this looks killer Claire!! Need to experiment again with it, I love the crunchy creaminess of this dish, looks fabulous!
Reply
Posted by Mother Rimmy on
Saturday, September 8th, 2012
This is the way to eat spaghetti squash. I can't wait to share this recipe!
Reply
Posted by Lizzy Do on
Saturday, September 8th, 2012
I enjoy most squash, but I LOVE spaghetti squash! What a fantastic recipe!!!!
Reply
Posted by Savory Simple on
Saturday, September 8th, 2012
Oh this looks SO good. I haven't had spaghetti squash in ages and now you have me wondering why. Must Make This!
Reply
Posted by Jamie @ Thrifty Veggie Mama on
Saturday, September 8th, 2012
This looks so good!
Reply
Posted by Katie C on
Sunday, September 9th, 2012
I love the sound of this recipe! I'm so excited to start eating more spaghetti squash now that the fall months are approaching...it becomes a staple in my kitchen. And this creation sounds amazing!
Reply
Posted by JulieD on
Sunday, September 9th, 2012
Wow, it's simply gorgeous and sounds amazing...I have to make this soon!!
Reply
Posted by Stephanie @ Eat. Drink. Love. on
Sunday, September 9th, 2012
This does look and sound quite heavenly!
Reply
Posted by Bev @ Bev Cooks on
Monday, September 10th, 2012
Holy crap.
Reply
Posted by Heidi @ Food Doodles on
Tuesday, September 11th, 2012
Oh my goodness.. Yum! This looks amazing!
Reply
Posted by Baker Street on
Wednesday, September 12th, 2012
Holy moly! I'm totally going to make this for dinner tonight!
Reply
Posted by HungryCoupleNYC on
Thursday, September 13th, 2012
Wow, you've really got me wanting this...and I don't even like spaghetti squash...
Reply
Posted by Vicki Butler-Hagen on
Sunday, September 16th, 2012
This looks like a yummy little dinner!
Reply
Posted by piano cook on
Thursday, September 20th, 2012
Wonderful dish! Made this tonight. I stuck it under the broiler for the last few minutes and the top became gloriously brown! So yummy. Didn't have 1% milk but the skim worked just fine. Thanks so much!
Reply
Posted by MamaJen on
Thursday, September 27th, 2012
I cannot rave enough about this! I added some browned chorizo b/c I had some to use up, but it was totally not necessary. I can't wait to use leftovers in some sort of egg bake over the weekend!
Reply
Posted by Steve Davis on
Tuesday, October 2nd, 2012
Tonight I Made it for the 2nd time!! It's that Good!! ;)
Reply
Posted by kj on
Thursday, September 26th, 2013
This recipe is supposed to be gluten-free. How come it contains bread crumbs?
Reply
Posted by PATRICIA PEEK on
Sunday, November 3rd, 2013
LOOKS AND SOUNDS SO GOOD, GOING TO TRY IT
Reply
Posted by jsouza on
Monday, May 12th, 2014
A 12 1/2 lb squash!!! Are you kidding me?
Reply
Posted by Pat on
Tuesday, May 20th, 2014
It says 1-2.5 lb squash. Not 12.5.
Reply
Posted by cappy hall rearick on
Tuesday, May 20th, 2014
Is it TWO tablespoons jalapeños or Four? The #4 says heat the with the milk, etc; then #6 adds them again. I can hardly wait to try this recipe. It looks yummy, but I won't wait for a church supper to cook it!
Reply
Posted by Robyn Bray on
Thursday, May 22nd, 2014
My mouth watered just reading this until I came to the ingredient, BREADCRUMBS! Argh! I found this link in Gluten Free Digest. Who curates that rag? Gluten free bread costs a fortune, taste awful & have gluten alternative ingredients that might as well be gluten, as they are very inflammatory. Any grain free suggestions?
Reply
Posted by Kirsten on
Friday, November 13th, 2015
Ok, were you really able to eat just one 1/2 cup serving? Fess up.... I'd likely sit down and eat at least half.
Reply
Posted by Kris on
Monday, January 18th, 2016
In your directions it never says when to add the shredded cheeses?
Reply
