Trying to stay away from Christmas cookies? Me too! This cheesey casserole makes it easier. I made a Multiply Meals recipe tonight, so we will be able to have this another time too! This will freeze well, and will be greatly appreciated on another busy evening. This makes two large or three smaller casseroles.
Sketti Squash Casserole
This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.
This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.
Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.
I honestly don't why more people don't use spaghetti squash. The mild flavor works well with so many sauces. My hash brown casserole is great with this squash, as is this one with an Italian twist. If you think ahead and cook the squash early in the day, it goes together really fast.
I have all my guys home from school now, so there are lots of mouths to feed. It really helps to have as much done ahead as possible. Less time in the kitchen and more time with the famiy--that's always a good thing.
I love spaghetti squash, but find it inconsistent with how it cooks. I'm a lazy cook, so I like to bake the same way every time. But sometimes, it comes out mushy but not overdone, or watery. Or there are the ones that take over an hour to cook before you can start to shred, and never really get tender. Am I the only one who has this problem???
I have never found that to be too much of a problem, but I am not a big clock watcher. I usually use the jab test. Poke it with a fork, if it pierces, it is done enough for me. I did have an area near the stem of this one that seemed a little less tender. I just added them in and let the texture be a little different. Still yummy.
I have noticed a huge difference among pie pumpkins. Maybe since they are related, they share similar problems.
I am so happy you posted this recipe, I was looking forward to it after you mentioned it. I love spaghetti squash about any way you do it! Thanks, Lisa!
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