- Prep:
- 23 minutes
- Cook:
- 45 minutes
- Serves:
- 15
Casseroles are the way to go when you're cooking for your family, a tailgate, or need to bring a dish in for the office. A couple nights ago, I made a delicious spaghetti squash casserole filled with cheese, broccoli and little smokies. I brought it over to my family's house for dinner and we all sat around enjoying it. I love the addition of the spaghetti squash because it lightens it up, adds more fiber, and has a unique texture. This would be a great way to get kids to eat their vegetables.
Ingredients
Directions
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Gather your ingredients
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Prepare spaghetti squash by slicing it in half and removing the seeds.
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Slice the squash into smaller pieces to speed up the cooking process. Place the pieces in a microwave safe bowl and microwave for 10-15 minutes.
*You can also prepare the squash my baking it. Lay it flat on a baking pan with the centers down for 60 minutes.
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While the squash is cooking, prepare the cheese sauce. In a pan on medium-high heat, melt the butter with the milk.
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Once the butter is melted, reduce heat to medium, add two cups of cheese and stir.
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While the cheese is melting, scrape the insides of the spaghetti squash into a large mixing bowl using a fork.
*The squash will be very hot. Wear oven mitts while holding onto squash.
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Add the sliced little smokies and cooked broccoli to the bowl with the spaghetti squash.
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Pour in cheese sauce.
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Stir until combined.
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Add in garlic powder, black pepper, onion powder, and salt. Give it a quick taste test to see if it has enough seasoning. Not all squashes are the same size, so the flavor will vary.
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Heat oven to 375 degrees.
Pour spaghetti squash mixture into a large casserole dish. Crush the cheese crackers and sprinkle them over the casserole with one cup of cheese.
Add a dash of black pepper over the top.
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Bake 30-45 minutes
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Enjoy!
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