Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty.
-Mina Dick, Boissevain, Manitoba
While dreaming up a healthier pasta dish, I decided to experiment with spaghetti squash. After a few tries, I settled on this delicious casserole bursting with flavor but not fat.
Christina Morris, Calabasas, California
"Mix any kinds of summer squash you have on hand for this flavorful casserole," suggests June Mullins of Livonia, Missouri. "Served with a salad and hot rolls or homemade bread, it makes a meal my family enjoys."
I learned to cook when I was growing up on a dairy farm and was a member of 4-H. This is one of my favorite recipes—it makes good use of the abundance of squash we always seem to have in summer and fall. You'll also find it freezes well.—Marilyn Stroud, Larsen, Wisconsin
My daughter, a home economist, serves the garden-fresh casserole at church functions in summer when squash is at its best. It's a good main dish for lunch or dinner.—Rose Duggins, Massie Louisa, Virginia
Years ago, our vegetable garden kept us well supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole!
This recipe came about as an experiment. I wanted to make a squash casserole but didn't have crackers, so I substituted instant stuffing mix. My family loved it. It's a good side dish and also serves as a welcomed potluck dish.