This autumn casserole is a hearty, warming, deep-dish meal from a local chef (otherwise known as my husband). It’s brilliant for breakfast with fresh pressed coffee, or satisfying for supper with a loaf of crusty bread and a brimming mug of apple cider. Our apologies for the lack of photography–we keep eating our recipes before we have time to capture them on film.
If you love fall flavors, check out my one-week seasonal fall meal plan HERE, and add this recipe to the menu!
Autumn Spaghetti Squash Casserole
This autumn casserole is a hearty and warming deep-dish meal that's perfect for fall! Enjoy it for breakfast, lunch, or dinner!
- 1/2 spaghetti squash
- 2 russet potatoes sliced
- 1 carrot chopped
- 4 eggs
- 1/2 tsp pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- olive oil
- Parmesan cheese
Cut a whole squash in half lengthwise. Scoop out the seeds from one half and place squash flat-side down in a baking dish. Bake in the oven at 375 for 40 minutes, or until the inner flesh shreds easily with a fork. You can refrigerate the other half or bake ahead for future recipes.
Meanwhile, slice the potatoes and cook lightly in a frying pan. When the squash is finished, scoop the flesh into a bowl and add the potatoes, chopped carrot, eggs, and spices to taste.
Pour a little olive oil into a baking dish until it coats the bottom. Spread in vegetable mixture, dot with butter, and add a generous layer of grated Parmesan over all. Bake at 375 for about 30 minutes, until the eggs are set and the top is toasted.
- If the cheese is browning too quickly, cover dish with foil.
- This recipe lends itself well to make-ahead; it's not labor-intensive, but the two baking steps will take time.