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Spaghetti Squash Casserole:

Nutrition Notes

Is Spaghetti Squash Healthy?

Spaghetti squash is a type of winter squash. All varieties of winter squash deliver a host of nutrients, including vitamin A, vitamin C, antioxidants, fiber and potassium. When you’re scraping out the squash innards, keep the seeds. The seeds boast their own nutrition lineup. A 1/4-cup serving of roasted spaghetti squash seeds has 2 grams of fiber, 10 grams of protein, 3 mg of iron, 192 mg of magnesium and 271 mg of potassium.

Is This Recipe Gluten-Free?

Yes; because we use spaghetti squash in place of wheat noodles, this recipe is gluten-free.

Tips from the Test Kitchen

What Is the Best Method for Cooking Spaghetti Squash?

To cut down on cooking time, we microwave the spaghetti squash on High until tender, which will take about 10 minutes. If you don’t want to use your microwave, there are other ways to cook spaghetti squash. Bake in an oven at 400°F until tender, 40 to 50 minutes. You can also cook spaghetti squash in a pressure cooker or Instant Pot at High pressure for 7 minutes.

I Don’t Have Italian Seasoning, What Can I Use Instead?

You can make your own Italian seasoning blend with dried herbs that you have in your pantry, like oregano, basil, thyme, sage and rosemary.

Is There a Substitute for Fontina Cheese?

Fontina cheese is a semisoft cow’s milk cheese with a mild and nutty flavor. If you can’t find fontina cheese, substitute it with Gruyère, Gouda or provolone cheese.

Frequently Asked Questions

How Do You Keep Spaghetti Squash from Getting Watery?

To prevent watery spaghetti squash, don’t overcook it. The spaghetti squash will continue to bake in the oven for 15 minutes, so it’s important to cook it until tender but not mushy. If you find that the spaghetti squash is watery after cooking, use a fork to scrape the flesh from the shells into a colander. Strain in the colander and pat dry to remove excess moisture.

Can I Make Spaghetti Squash Casserole Ahead?

You can cook the spaghetti squash ahead. Prepare the recipe through Step 2 and shred the spaghetti squash. Allow to cool completely. Refrigerate in an airtight container for up to 2 days. When you’re ready to make the casserole, follow Steps 3 and 4.

Additional reporting by Carrie Myers and Jan Valdez

Jeannie notes.. Above is curated for evaluation and recommendation from EatingWell

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Spaghetti Squash Casserole

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