Amazing Spaghetti Squash Casserole!
With fall, out comes the various winter squash varieties that you can find at any farmers' market or local farm. If you're like me, I always thought I needed to buy them because that's the fallish thing to do, but never knew how to cook with them.
Enter spaghetti squash. Probably the most baffling to me of all the winter squash. Until I learned it is an excellent alternative to pasta. For real, you can use it in any Italian dish that you would normally use noodles with! You really can't tell much of a difference!!!
And then I discovered this recipe that will have you collecting spaghetti squash in bulk.
It's delicious, and you can make this meal go a long way! You know I'm all about making food last. Large family life and all...
Ready? Here ya go!
Loaded Spaghetti Squash Casserole
1 Lg. Spaghetti Squash
6 T. Butter
3 c. Grated Sharp Cheddar Cheese
1 lb. ground Sausage, browned
1 lb. ground Beef, browned
½ c. Heavy Cream
1 c. Sour Cream
8 slices of bacon, cooked and chopped
Salt and Pepper to taste
1. Heat oven to 350 degrees.
2. Cut the spaghetti squash in half, and rub it down with olive oil. Place both halves face down on a cookie sheet, and bake until tender. Then scrape the insides out with a fork. And place in a bowl.
3. Add the butter, and 2 cups of the cheese and stir. Add the beef, sausage, heavy cream, sour cream, bacon, salt, and pepper. Stir to combine.
4. Pour into a casserole dish, and sprinkle remaining cheese on top. Bake until cheese is melted, and bubbly.
You have got to try it, you'll thank me later!
Don't forget, you can scrape out the spaghetti squash "noodles" and pour meat sauce over them, or marinara, or a pesto, whatever you love!