Spicy Spaghetti Squash Casserole

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!

Spicy Spaghetti Squash Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetable
Cuisine: Southwestern
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Meanwhile, mix cracker crumbs and cheese together in a medium bowl. Blend in half the melted butter and set aside.
  4. When squash is done, let cool enough to handle, then scoop the flesh out into a bowl. It should be mushy.
  5. Stir onions, green chiles, and half of the cracker mixture into the cooked squash.
  6. Mix eggs, milk, salt and pepper together in a small bowl, then into squash mixture.
  7. Spread into the same baking dish. Sprinkle with remaining cracker mixture..
  8. Bake in the preheated oven until lightly browned, about 30 minutes.
  9. Enjoy!

 

 

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