Vegetarian Spaghetti Squash Casserole
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Recipe Summary Vegetarian Spaghetti Squash Casserole
Spaghetti squash that my picky eaters love.Ingredients | Toddler Lunch Box Ideas For Picky Eaters1 spaghetti squash, halved and seeded1 tablespoon butter, or as needed3 tablespoons olive oil1 (8 ounce) package mushrooms, diced1 green bell pepper, diced5 green onion bulbs, thickly sliced2 tablespoons granulated garlic1 pinch salt1 (5 ounce) package grated Parmesan cheese1 ½ cups sour cream1 tablespoon minced garlic1 tablespoon dried basil2 teaspoons salt1 teaspoon dried oregano1 teaspoon red pepper flakes1 teaspoon ground black pepper¾ (4 ounce) packet crushed saltine crackersDirectionsPreheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.Butter the inside of spaghetti squash halves and place cut-side down on the prepared baking sheet.Bake in the preheated oven until skin is easily pierced with a fork, about 40 minutes.Remove squash from oven and leave oven on. Set squash aside and allow to cool until safe to handle; scrape into a large bowl.While squash is baking, heat olive oil in a skillet over medium-high heat. Add mushrooms, bell pepper, green onions, granulated garlic, and salt. Cook until tender, 5 to 7 minutes.Add Parmesan cheese to the bowl with the cooked spaghetti squash. Mix in sour cream, minced garlic, basil, 2 teaspoons salt, oregano, red pepper flakes, and black pepper. Add sauteed vegetables.Pour squash mixture into the prepared pan and sprinkle with crushed saltines.Bake in the preheated oven until golden, about 15 minutes.Info | Toddler Lunch Box Ideas For Picky Eatersprep: 15 mins cook: 55 mins total: 1 hr 10 mins Servings: 12 Yield: 1 casserole
TAG : Vegetarian Spaghetti Squash CasseroleFruits and Vegetables, Vegetables, Squash, Winter Squash, Spaghetti Squash,