Thursday, October 4, 2012

{Recipe} ~ Spaghetti Squash Jalapeño Casserole

I tried this recipe recently, and even though it didn't turn out quite right, I know it has so much potential! It's a delicioius vegetarian dish that could be served as a main course or a side dish.

See my tips below for changes to the original recipe!

Spaghetti Squash Jalapeño Casserole
adapted from The Realistic Nutritionist


  • 1 2.5 pound spaghetti squash, cut in half and seeded
  • 1 1/2 cup 1% milk
  • 1/4 cup light cream
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 2 jalapeños, chopped and seeded
  • 1/2 cup mozzarella cheese, part-skim
  • 1/2 cup cheddar cheese, part-skim
  • 1/3 cup bread crumbs
  • Liberal dashes of salt and pepper


  1. Grease a 2 – 3 quart baking dish with nonstick cooking spray. Set aside.
  2. Preheat oven to 350 degrees. Place spaghetti squash flesh side down on a plate. Microwave for approximately 9 minutes, until done. Let cool.
  3. When squash has cooled, use a fork to remove the spaghetti like strands. Place in a large mixing bowl.
  4. Meanwhile, heat butter in a medium size pan over medium high heat. Add garlic and cook until translucent, about 4 minutes. Remove from heat.
  5. In another large sauce pan, heat milk, cream and chopped jalapeños in a large sauce pan. Bring to a boil then reduce heat to low. Let simmer for 5 minutes, or until mixture is fragrant and thickening. Add in spaghetti squash and garlic, mix well to cover in the milk mixture. Add salt and pepper. Let cook another 2 – 3 minutes. Then, add cheese, 1/2 cup at a time, stirring well to mix.
  6. Pour spaghetti squash mixture into the prepared baking dish. Sprinkle the top with bread crumbs and salt and pepper. Reduce heat to 350 and bake for 15 – 20 minutes, or until bubbly and top is golden brown.


  1. Use sour cream instead of the milk/cream mixture. I never could get the sauce to thicken, so the casserole was kind of a watery mess.
  2. Drain the spaghetti squash by squeezing it with paper towels after it has cooled. That should help with some of the extra water in the casserole.
  3. Create a roux by mixing melted butter and flour before adding the milk mixture. This should thicken up the sauce properly.
  4. Add more cheese, like pepperjack, for an extra kick of flavor!
Let me know if you give this recipe a try - I'd love to hear other opinions on it!


Anna said...

This sounds good, I'm getting this on my list!

SixMonthsofKetchupSoup said...

Thanks for the tips, I had wondered about the soupy-ness after reading Claire's version. Have you by chance tried Classico's new Roasted Poblano Alfredo sauce? It's divine, I'm thinking I might lazy out and just use a jar of that ;)