They’re a welcome pop of sweetness that pairs so well with the light sweetness of the squash. Dried cranberries add a sweet-tart balance of flavor to the overall recipe.Once cooked, the quinoa is light and fluffy, adding a heartiness to the casserole. Quinoa is a seed packed full of nutrients and protein.For a great source of protein, opt for a good-quality sausage. It has spices and herbs worked directly into the meat, so how could it not be super flavorful? Choose a spicy or sweet sausage that fits your personal preference. Ground sausage is a terrific way to add a lot of flavor without much work.Once sliced and roasted, the sweet, nutty flavor of the squash is exemplified. Acorn squash has tough skin, but when roasted, the skin becomes deliciously tender.Pops of flavor from dried cranberries and feta finish this casserole as a perfect Thanksgiving side dish or weeknight meal.Įverything you’ll need to make this recipe. Ground sausage is easily left out to make this vegetarian or added in for more flavor and protein. Quinoa is a seed filled with protein, the quinoa also has a nutty sweetness that works well with squash. Instead of starchy rice, this recipe utilizes quinoa. This recipe deconstructs what I would fill acorn squash with, and instead of piling the ingredients in each squash, they are mixed into a casserole. The squash is a great carrier of hearty ingredients. Acorn squash gains a slightly sweet, nutty flavor when roasted. Acorn squash tends to be large and, even when halved, does not work as a single serving. Stuffed acorn squash has always been a food I think makes more sense as a casserole. It’s perfect for any fall day and special enough for the Thanksgiving table! This is the perfect side dish for Thanksgiving! A combination of quinoa, sausage, cranberries, and cheese are combined with chunks of acorn squash to create the perfect casserole. Season with salt and pepper if desired.Rather than stuffing all the components that traditionally go into stuffed acorn squash, this recipe achieves the best of both worlds. Place the halves skin-side down on a baking dish and spray the insides with cooking spray.Carefully cut the squash in half length-wise and scoop out the seeds with a spoon.Preheat your oven to 400F and, if desired for easy clean-up, line a baking sheet with a silicone baking mat.To bake spaghetti squash, follow these step-by-step instructions. There are a variety of ways that you can cook spaghetti squash, but my favorite way is to bake it in the oven! Once shredded it quickly transforms into thin ribbons that mimic spaghetti. However, when you cook the squash, the flesh can easily be shredded with a fork. When spaghetti squash is raw, it's flesh is hard like butternut squash. Spaghetti squash is a vegetable in the squash family that comes in a variety of shapes, sizes and colors and is in season during the early fall. You're going to be making this casserole all year round! What is Spaghetti Squash? In today's casserole recipe, we're coating roasted and shredded spaghetti squash in a creamy, vegan cheese sauce and baking it in the oven until warm and golden. If you're looking for a fun way to eat more veggies, spaghetti squash is the way to go. Today I'm sharing with you this Cheesy Spaghetti Squash Casserole! Any time a handful of yummy ingredients are mixed with a sauce and baked in the oven, something good is bound to come out.
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