Name: Cheesy Spaghetti Squash Casserole
Prep time: 35 min
Cook time: 35 min
Yield: 10
Ingredients: Spaghetti squash, halved and seeded - 1 (3 pound); Olive oil, divided, or as needed - 2 tablespoons; Garlic pepper seasoning - ¼ teaspoon; Sliced fresh mushrooms - 1 (16 ounce) package; Onion, diced - 1 large; Jalapeno pepper, seeded and diced - 1 medium; Garlic, cloves peeled and minced - 1 bulb; Ground pork sausage - 1 pound; Fennel seeds - 1 ½ teaspoons; Salt and ground black pepper to taste - 1 ½ teaspoons; Unsweetened or original Almond Breeze almond milk - 1 pound; Chicken soup base (such as Better than Bouillon®) - 2 tablespoons; Dried oregano - 1 ½ teaspoons; Ground thyme - 1 ½ teaspoons; Dried basil - 1 ½ teaspoons; Grated Parmesan cheese - 1 ½ cups; Shredded Cheddar cheese - 1 ½ cups; Shredded mozzarella cheese - 1 ½ cups; Nonstick cooking spray - 1 ½ cups; Whipping cream - 1 ½ cups

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Spaghetti Squash Casserole

1. Spaghetti squash, halved and seeded - 1 (3 pound)

2. Olive oil, divided, or as needed - 2 tablespoons

3. Garlic pepper seasoning - ¼ teaspoon

4. Sliced fresh mushrooms - 1 (16 ounce) package

5. Onion, diced - 1 large

6. Jalapeno pepper, seeded and diced - 1 medium

7. Garlic, cloves peeled and minced - 1 bulb

8. Ground pork sausage - 1 pound

9. Fennel seeds - 1 ½ teaspoons

10. Salt and ground black pepper to taste - 1 ½ teaspoons

11. Unsweetened or original Almond Breeze almond milk - 1 pound

12. Chicken soup base (such as Better than Bouillon®) - 2 tablespoons

13. Dried oregano - 1 ½ teaspoons

14. Ground thyme - 1 ½ teaspoons

15. Dried basil - 1 ½ teaspoons

16. Grated Parmesan cheese - 1 ½ cups

17. Shredded Cheddar cheese - 1 ½ cups

18. Shredded mozzarella cheese - 1 ½ cups

19. Nonstick cooking spray - 1 ½ cups

20. Whipping cream - 1 ½ cups

How to cook deliciously - Cheesy Spaghetti Squash Casserole

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.

3. Stage

Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.

4. Stage

Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.

5. Stage

Remove squash from the oven and set aside to cool a bit. Leave the oven on.

6. Stage

Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.

7. Stage

Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)

8. Stage

Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.

9. Stage

Bake, uncovered, in the preheated oven for 30 minutes.