Harvest Squash Casserole {How To Cook Spaghetti Squash}

Name: Harvest Squash Casserole
Prep time: 35 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 spaghetti squash, (cooked (see above for cooking options)); 3 large zucchini (finely shredded, about 4 cups); 3 large carrots (finely shredded, about 3 cups); 8 cloves garlic (minced); 1 bunch fresh thyme (chopped); 1 bunch fresh parsley (chopped); 1/4 cup fresh parmesan or pecorino romano cheese (grated); 3 Tablespoons olive oil; 3 Tablespoons butter; Kosher salt (to taste); white pepper (to taste)

ByCynthia October 20, 2018April 22, 2024

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This harvest squash casserole marries the flavors and textures of fall into a beautiful, delicious side dish. In 1991, just a few years after we were married, we stopped by the local grocery store for a couple of things. In the front of the store was a large display of Robert Mondavi wine.

This tri-color Harvest squash casserole is the perfect autumn side dish. | Recipe on WhatAGirlEats.com — This tri-color Harvest squash casserole is the perfect autumn side dish.

I picked up a bottle of Chardonnay, and hanging from the neck of the bottle was an entry form for the “Robert Mondavi Great Italian Recipe Contest”. The first place prize was a trip to Italy, so on a lark I decided to enter the contest. I’d have to work quickly, the deadline for the contest was less than 10 days away.(This post was originally published on November 9th, 2011. As an Amazon Affiliate, I earn commission on qualifying purchases.)

With less than a week to go before the deadline, and no “World Wide Web” at the time, I’d have to rely on snail mail. I’m not sure what compelled me to pick up a spaghetti squash, since I’d never actually cooked one before. I threw together a dish, which Spencer thought tasted delicious.

It was the fall and I was having harvest-y thoughts, so I named it, “Harvest Squash” and popped the recipe in the mail.

I ended up making it for Thanksgiving that year, and then pretty much forgot about the contest. In March of the next year, a letter came from Mondavi, telling me that I was one of five contestants who placed second in the contest. I would be receiving a check for $1,000. To a young married couple living in a 700 square foot apartment, this was a windfall!

How to make squash casserole

The ingredients for this colorful casserole are simple, spaghetti squash, carrots, zucchini, fresh thyme and parsley, garlic, olive oil, butter, and parmesan cheese. Saute the shredded carrots and zucchini briefly in butter, garlic and olive oil, then toss with cooked spaghetti squash and grated cheese. Season with salt and pepper.

Assembling a harvest squash casserole with shredded spaghetti squash, carrots, and zucchini. — Shred the zucchini and carrots in a food processor. Lots of garlic and fresh herbs give this Harvest Squash a decidedly Mediterranean feel.

How to cook Spaghetti Squash

You can cook spaghetti squash a couple of ways. I find that it’s pretty difficult to cut the spaghetti squash, so baking it first makes it easier to cut. If you choose this method, bake it at 350 degrees F. for about an hour to an hour and 10 minutes. You can tell that it’s done when it’s easily pierced with a knife. Use oven mitts or let it cool until it’s easily handled, then cut either horizontally or vertically, and carefully scrape out the seeds and stringy bits. I like to use kitchen shears to cut out the inner circle of seeds and stringy bits.

Slice and bake squash on a baking sheet for about 45 minutes. Remove seeds and pull out strands.

You can also cut it first and then bake it on a baking sheet for about 40-45 minutes, I usually ask for help when I chose this method. Cutting it from “pole to pole” will produce shorter, bite-sized strands. Cutting it on the “equator” produces longer “spaghetti” like strands.

Spaghetti squash, cut in discs, produces long spaghetti-like strands — Cut in discs, the squash produces long, spaghetti-like strands.

If you’re short on time, you can cut the squash pole to pole, and steam the halves in a pyrex dish with a little water, in the microwave the halves for about 10-15 minutes, depending on the size of the squash. You can remove the seeds before or after cooking.

This harvest squash casserole is also gluten free, low-carb, and keto friendly.

Now my daughters prefer spaghetti squash to regular pasta. I often use this No-Cook Fresh Tomato Sauce or Pesto with Spaghetti Squash, or this Whole30 Spaghetti Squash dish.

Paleo Spaghetti Squash with mushrooms, tomatoes and basil. Vegan and gluten free! — Spaghetti squash with mushrooms, tomatoes and fresh basil is Whole30, Paleo, vegan and gluten free.

Some of the items used in this post are available at my Amazon store.