“I invented this recipe after searching for a spaghetti squash recipe that was vegetarian and included ingredients that I had on hand and not finding one. I was quite surprised at how much my kids and husband all liked it (and even fought over who would take leftovers to school the next day). Even the daughter who swore she didn't like spaghetti squash was surprised how much she liked it.”
READY IN:
1hr 25mins
SERVES:
5
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 1 spaghetti squash
  • 2 -3 cups chopped vegetables (I used red peppers, onions, and cauliflower, but others would work)
  • 1 tablespoon olive oil
  • 12 teaspoon oregano
  • salt & pepper
  • 2 eggs
  • 14 cup cream (optional)
  • 1 cup shredded cheese (I used a combination of feta cheese and sharp cheddar, others would work too)

Directions

  1. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in a cake pan or casserole dish. Add about half an inch of water and cover with tinfoil. Roast it in a 375 degree oven for approximately 30 minutes or until tender.
  2. Chop up the vegetables and place them in a separate casserole dish. Sprinkle the olive oil, oregano, and salt and pepper over them, and roast them at the same time as the squash.
  3. In the meantime, beat the eggs and add the cream and shredded cheese.
  4. Once the squash is tender, scoop it out of the peel and add it to the roasted vegetables in the casserole dish. Add the egg and cheese mixture and stir it inches.
  5. Return it to the oven and bake uncovered for approximately 25 minutes.

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