We had a lot of spaghetti squash in our garden last summer. Because it's a winter squash it keeps extremely well. We just store in a dark cool place and it keeps. I don't know much about how to prepare this type of squash as I'm not a big squash fan, but I'm also not very picky. I eat what we have in the house. After talking to some ladies at church I was given this recipe and we just love it. Nothing is left when we're finished with this dish.
First of all you want to cut your sqush in half lengthwise. Then cook it in the oven or microwave until the squash is soft and tender. (About an hour in the oven.)
Then just scoop the flesh out with a fork. It comes out so easily.
It looks just like spaghetti noodles. How cool is that?
Now for the casserole we're going to add just a few things: bacon, green chile, cheese, eggs, and cream. Pretty easy, right?
Scramble up your eggs and pour it over the top of the rest of the ingredients already waiting.
Next add some heavy cream. Yum!
Mix it all together and put it into a cute baking dish.
Place it in your fridge overnight. We want all the flavors to have time to marinate together.
The next day bake it in the oven for about 45 minutes.
Voila! It's perfect for breakfast or brunch.
Serve it up in a cute little Butterfly Gold bowl. ;)
Spaghetti Squash Casserole
1 large spaghetti squash
3 eggs - beaten
½ cup cream
1 1/2-2 cups cheddar cheese grated
1 can green chilies
1 lb bacon – cooked and broken into small pieces
Mix all ingredients together. Place into greased baking dish. Cover and refrigerate overnight. In the morning stir and bake at 350 degrees for about 45 min or until eggs have set.
