Spicy Spaghetti Squash Casserole is a super flavorful spicy smooth-but-a-little chunky. It’s just as good the next day and is even good cold.
I think I just invented this one, and it magically turned into a keeper. I happened to have a large spaghetti squash so I began exploring casseroles for yellow squash. I specifically did not want to make a vegetable version of spaghetti. Been there, done that; and I’m often underwhelmed with the result.
I deliberately overcooked the squash; I did not want the strands that spaghetti squash is known for. I was very pleasantly surprised with the result – when I took it out of the oven and scooped it out of the shell, it was mush. Spaghetti squash happens to have a very nice flavor all by itself. This casserole has a nice texture for what is essentially a vegetable custard dish (ie, with eggs and milk). It is a little lumpy and very flavorful – I love the heat and flavor the chiles provide. Plus the sharp cheddar really adds a special depth to the flavor.
Note: in the photo, I used Buffalo seasoned Panko bread crumbs. You can use saltines, Ritz crackers, Panko crumbs, crushed tortilla chips – just about any will work. This is a very versatile and forgiving recipe.
You literally cannot taste or see the sharp cheddar cheese at all. It adds quite a bit to both flavor and texture. That makes it a secret ingredient! This would not be the same dish without it.
I hope you try it – enjoy!
- ½ spaghetti squash, cut lengthwise
- olive oil
- ½ cup finely chopped onion
- ½ cup diced green chiles
- 20 Ritz crackers, crushed
- 1 cup shredded sharp cheddar cheese
- ¼ cup butter, melted
- 2 eggs, beaten
- ¾ cup milk
- ¾ tsp salt
- ½ tsp pepper
- Preheat oven to 375 degrees F (190 degrees C).
- Brush olive oil all over cut side of the squash and sprinkle with salt and pepper. Place cut side down in rectangular baking dish sprayed with cooking spray (11" x 7" is good) and bake for 1 hour.
- Meanwhile, mix cracker crumbs and cheese together in a medium bowl. Blend in half the melted butter and set aside.
- When squash is done, let cool enough to handle, then scoop the flesh out into a bowl. It should be mushy.
- Stir onions, green chiles, and half of the cracker mixture into the cooked squash.
- Mix eggs, milk, salt and pepper together in a small bowl, then into squash mixture.
- Spread into the same baking dish. Sprinkle with remaining cracker mixture..
- Bake in the preheated oven until lightly browned, about 30 minutes.
- Enjoy!
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