Cheesy Spaghetti Squash Casserole

Ingredients and Weight:

• Spaghetti squash: 1 medium (about 3 pounds)
• Olive oil: 2 tablespoons
• Salt and black pepper: to taste
• Onion, chopped: 1 medium
• Garlic, minced: 2 cloves
• Italian seasoning: 1 teaspoon
• Cream of mushroom soup: 1 can (10.75 ounces)
• Cream of chicken soup: 1 can (10.75 ounces)
• Sour cream: 1/2 cup
• Milk: 1 cup
• Sharp cheddar cheese, shredded: 2 cups
• Mozzarella cheese, shredded: 1 cup

Preparation Time:

• 25 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
3. Brush the squash halves with olive oil and season with salt and pepper.
4. Roast the squash face down on a baking sheet for 45-55 minutes, or until tender and the strands can be easily pulled away with a fork.
5. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened.
6. Add the garlic and Italian seasoning and cook for 1 minute more.
7. Stir in the cream of mushroom soup, cream of chicken soup, sour cream, and milk. Bring to a simmer.
8. Remove the roasted spaghetti squash from the oven and shred the strands into a large bowl.
9. Add the shredded spaghetti squash to the sauce and stir to combine.
10. Pour the mixture into a 9x13 inch baking dish and top with the cheddar and mozzarella cheeses.
11. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

• Calories: 280 per serving
• Fat: 14g
• Carbohydrates: 35g
• Protein: 15g

Dish Characteristics:

• Creamy, cheesy, and comforting casserole
• Rich in flavor thanks to the combination of roasted spaghetti squash, creamy soups, and two types of cheese
• Easy to prepare and perfect for a cozy dinner party

User Comments:

• "This is the ultimate comfort food! The roasted spaghetti squash adds a unique twist and the cheese sauce is incredibly decadent."
• "My kids loved this dish. It's a fun and healthy way to get them to eat their vegetables."
• "I love how versatile this recipe is. I often add cooked ground beef or chicken for a heartier meal."

Special Precautions and Tips:

• Use a sharp knife to cut the spaghetti squash, as the skin can be tough.
• If you don't have a large skillet, you can use a large pot instead.
• For a richer flavor, use homemade cream of mushroom and cream of chicken soups.
• Allow the casserole to rest for 10-15 minutes before serving to let the cheese sauce thicken up and the squash absorb the flavors.
• Serve with a side of crusty bread to soak up all the delicious sauce.