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Mini-post: Ham and Spaghetti Squash Casserole

Sometimes I make something absolutely DELISH without realizing it’s going to be good enough to blog about (meaning I don’t take pictures along the way). This old-fashioned comfort dish is one of them. I’ve had several requests for the recipe, so let’s go for a mini-post!

Ham and Spaghetti Squash Casserole
Serves 4 – 6

1/2 of a large-ish cooked, seasoned spaghetti squash (about 4 cups) [*]
1 small onion, diced fine
Extra virgin olive oil
2 cups cubed ham
1 container plain greek yogurt
1 1/2 – 2 cups shredded cheese [**]

Cook the onion in a tablespoon or two of olive oil until soft and slightly colored. Allow to cool.

Preheat your oven to 375F. Gently mix the cooled squash, onion, ham, yogurt, and a cup or so of the cheese (reserve some for later) in a large bowl. Pour into a 7″ by 10″ baking dish that you’ve sprayed with baking spray. Bake 30 – 45 minutes until it starts to get all bubbly. Sprinkle the reserved cheese over the top and cook another 10 or 15 minutes until it’s brown and crusty.

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Serve hot with some crusty bread.

And maybe a glass of wine :).

 

[*] I roasted off a large spaghetti squash earlier this winter, generously seasoned with olive oil, salt, pepper, rosemary, and thyme. We ate half at the time and I froze the remainder, so this casserole used the frozen portion. Drain well after thawing — it tends to give off some water as it thaws. There’s a great pictorial at theKitchn that describes how to roast a spaghetti squash. Also, it turns out that dogs love spaghetti squash too.

[**] Any melty cheese will work. I think I used a combination of something frozen and unlabelled, cheddar, and “six cheese Italian”, since I had partial bags of all.

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