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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!

Course Breakfast, Main Course, Side Dish
Keyword breakfast, brunch, casserole, fall, squash
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

  • 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
  • butter
  • Parmesan cheese

Instructions

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

  • 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.