Shredded spaghetti squash mixed with sour cream, mushrooms, and onions, topped with Parmesan cheese and cubed bread and baked until bubbly and toasted. Delicious and simple, too!
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
211 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven.
Step 3
Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Sprinkle with Parmesan cheese and cover with bread cubes.
Step 4
Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. Enjoy!
Ingredients
1 tablespoon vegetable oil
¾ cup sour cream
1 teaspoon dried basil
1 medium onion, chopped
1 (8 ounce) can sliced mushrooms
¼ cup freshly grated Parmesan cheese
3 pounds spaghetti squash, halved lengthwise and seeded
