Description
This Southwest style spaghetti squash casserole can be made and eaten right away. It can be frozen and eaten when needed. This chile rellano type casserole is superb either way!
Ingredients
1 spaghetti squash cooked and scraped
4 eggs slightly beaten
1/2 c milk
1 t salt
Dash of hot sauce
3/4 t smoked paprika
2 T baking powder
3 T flour
1/3 c chopped fresh cilantro
1/2 to 3/4 c roasted chopped green chiles or poblanos
4 oz drained jar of pimentos
8 oz shredded Cheddar cheese or I used a Mexican blend of cheeses
1 1/2 T melted butter (divided)
1/2 c bread crumbs or Panko (divided)
Instructions
Preheat oven to 350.
In a large mixing bowl combine eggs, milk, seasonings, baking powder, flour and cilantro. Stir to combine and remove lumps.
Add the peppers, pimentos and cheese. Stir well.
Stir in the cooked spaghetti squash.
Lightly butter a 2 quart casserole dish. Lightly dust with half of the bread crumbs. Pour in the spaghetti squash mixture. Mix the remaining bread crumbs with the rest of the melted butter and sprinkle those evenly on top of the casserole.
Bake for 45 minutes to an hour or until golden brown. Serve immediately OR let cool and then wrap in plastic wrap and then aluminum foil. Freeze for up to 6 months.
To bake frozen: Remove aluminum foil and plastic wrap. Recover with foil. Place in a preheated 375 oven for about 40 minutes. Remove foil, sprinkle with some extra shredded cheese and bake for another 10 to 15 minutes. Do not let the top burn!
Notes
Adapted From: The Book of Lost Recipes
