Spaghetti Squash Stroganoff Bake

I know, I know.

Heck of a recipe title.

Bear with me.

Yesterday, after eating my weight in peanut butter for breakfast AND lunch (seriously you guys, I’m playing with fire), I kind of wanted a big bowl of pasta for dinner.

Specifically of the white, enriched nutritionally void variety.  And preferably with a cream sauce.

But uh, it was Tuesday.  And I don’t usually party that hard on Tuesdays.

Seeing as I had a planned a trip to Trader Joe’s anyway to restock the aforementioned peanut butter, I figured I’d just load up on veggies and hope for some creative inspiration.  And since it is officially squash season (cue: zommmggg, it’s autumn flavors times!!) I figured there would be a nice little selection.

And I was correct.

Spaghetti squash, FTW!

Spaghetti Squash Stroganoff Bake
serves 4

1 spaghetti squash
cooking spray
garlic powder
2 cups cremini or shitake mushrooms, sliced
1 1/2 cup chicken (or vegetable) broth
1 t Worcestershire sauce
1 t cornstarch
2 oz shredded mozzarella
2 eggs, lightly beaten

1. Preheat oven to 400°.
2. Wash squash and cut it in half, lengthwise. Scoop out the seeds, spray with cooking spray and sprinkle with garlic powder, salt and pepper (1/4-1/2 t each).
3. Place the squash on a baking sheet (cut side up or down, I usually flip them once during baking) and bake for about an hour, until the flesh begins to pull away from the skin.
4. Remove from oven, increase heat to 450°. Allow squash to cool and shred into strings with a fork.
5. While squash is baking, spray a skillet with cooking spray and heat over medium heat. Add mushrooms and saute until they have developed a deep brown color, 10-15 minutes.
6. Season with salt, pepper and garlic powder to taste and add in chicken broth and Worcestershire sauce. 7. Add cornstarch to 2 teaspoons of water and mix until cornstarch is dissolved. Once the broth mixture is simmering, stir in cornstarch slurry and allow to thicken.
8. Stir in cheese, remove from heat and allow to melt.
9. In a large bowl, combine squash, mushroom mixture and eggs.
10. Spray a loaf pan or small casserole dish with cooking spray and pour squash mixture into it in an even layer.
11. Bake for about 20 minutes, until firm and slightly puffed. Cool for 2-3 minutes before serving.

This is hearty, but really light. As in, you should definitely serve something on the side.

May I suggest a few dozen pumpkin spiced donuts?

‘Tis the season, after all.

21 thoughts on “Spaghetti Squash Stroganoff Bake

  1. I recently bought my very first spaghetti squash ever and have been avoiding it in the produce drawer for several days, convinced that there is no way it will actually taste good. But yours looks pretty tasty!

    • It really was. I will admit, it’s a squash that does require a little dolling up to make it taste really good. You should try it this way!

  2. I used to get so annoyed with my mom for cooking spaghetti squash. I was 100% opposed to using any kind of pasta “substitute” when you could just eat the damn carbs. Then I cooked up my own spaghetti squash. Those suckers are good. Now I’m all excited that they’re back in season. 🙂

  3. I LOVE spaghetti squash, but I’m so sick of making it just like regular spaghetti, so this is a god-send. Can’t wait to try it! And I just had a TJ’s fix the other day, but unfortunately couldn’t cop any of the cold foods since I didn’t have any way to keep them cold before heading home. Sad face.

  4. I really do love spaghetti squash but nobody else will eat it in my house! So I end up with tons of leftovers and I kind of wish I hadn’t made it in the first place.

    Love the creativity here…looks delicious.

    • Seeing as I’m a single lady, I’ll tell you that I can HOUSE an entire squash by myself. So, I guess I don’t really have that surplus issue. 😉

  5. This looks great! I just had spaghetti squash lasagna at a restaurant and thought it was incredible. I’m not as much of a fan of just the spaghetti “noodles” and sauce alone, but when you dress it up with a lot of ingredients like this recipe it’s awesome.

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