I always try incorporating lots of different vegetables into our daily meals. Spaghetti squash is rich in nutrients and is low in calories. The fiber content in it makes it very filling as well. This casserole is very simple but it’s soo delicious and the kids love it so much so I make it very often.


1, medium spaghetti squash
2 cups, cream of mushroom soup
8oz, Colby Jack or Cheddar cheese, shredded
3/4 cup, panko bread crumbs
Salt to taste
1/2 tsp, crushed red pepper
Cooking spray

Preheat your oven at 375°F. Wash and carefully cut the spaghetti squash in half lengthwise. Remove the seeds. Place it on a baking sheet, cut side down and bake it for about 45 to 50 mins. Meanwhile prepare the cream of mushroom soup. Please follow the recipe I’ve already shared for the cream of mushroom soup. Take the squash out of the oven once done. Let it rest for 15 mins. Fluff it with a fork and take it out in a large bowl. Mix in crushed red pepper, salt, cream of mushroom soup and shredded cheese. Once its all mixed well, take it out in a 9″×9″ dish. Top it with the panko bread crumbs. Lightly spray it with the cooking spray and bake it at 350°F for 15 to 20 mins or until the top is golden brown and crunchy. Take it out and let it rest gor just a few minutes before serving.

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