Cheesy Spaghetti Squash Casserole

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This Cheesy Spaghetti Squash Casserole is a creamy fall vegetable dish. The warming spaghetti squash dish is made with fresh tomatoes, green onions, black beans, jalapeño, garlic, spices and cheddar cheese. There is plenty of flavour going on in this vegetable dish. In this gluten-free recipe, the squash is first baked, then the squash is added to a thick, creamy sauce made with veggies and cheese. The entire dish is made in one skillet, so super easy cleanup. Once everything is combined, the casserole is topped with extra cheese and baked to perfection. I can’t tell you how delicious this casserole is. This spaghetti squash casserole can be served as a side or as a main with a salad, rice or gluten-free garlic bread.

If you are cooking with spaghetti squash for the first time, you should know that the tender spaghetti like strands have a mild flavour and are often used to replace regular pasta. Spaghetti squash is super healthy and has spaghetti like strands. This tasty squash is a good source of antioxidants, fiber, vitamin A and C. Also, it is low in calories. Spaghetti squash is technically a fruit, but it is used mostly in savoury dishes.  Enjoy!

Ingredients

  • 1 medium ( 2 - 3 lb.) spaghetti squash
  • 3/4 cup cream
  • 1/2 cup cream cheese, softened
  • 2 garlic cloves, minced or grated
  • 1 tsp. GF ground cumin
  • 1/2 tsp. GF chili powder
  • 1 jalapeno pepper, sliced
  • 1 large tomato, chopped
  • 1 cup sliced green onions
  • 2 cups grated cheddar cheese, divided
  • 1 can black beans, drain and rinse well
  • 1/4 chopped fresh parsley
  • Himalayan salt and GF ground black pepper to taste
  • Optional toppings; sliced green onions, avocado, chopped parsley, chopped cilantro.
  • Instructions

  • To prepare the squash; Cut the squash from stem to end and scoop out the seeds. Place the squash halves cut-side-down onto a rimmed baking sheet lined with parchment paper. Bake at 375 F until fork tender, but still a little firm, about 35 - 45 minutes. Remove from oven and let rest until cool enough to handle. Using a fork, scrape out the spaghetti like strands
  • For the casserole; Using a large oven-proof skillet heat the cream with cream cheese over medium heat until the cheese has melted. Add garlic, cumin, chili powder, jalapeno and tomatoes and simmer for 1 minute
  • Add green onions, 1 1/2 cups cheddar cheese, black beans, parsley, spaghetti squash, and season with salt and pepper. Mix to combine. Top with remaining 1/2 cup of cheese
  • Place the skillet in the oven and bake at 375 F for 15 - 20 minutes until the cheese is bubbling. Rest for 10 minutes before serving. If desired, add your favourite toppings


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