Thanksgiving is coming up fast, and I am sure those of us in the US are getting our shopping lists ready and our tables set. This really is my favorite holiday, in the thick of the holiday spirit with good food and family, football and friends. My mother and I loved to cook together for this holiday. Some things cannot be changed, though, we have to have turkey and dressing, and jellied cranberry sauce that shows the imprint of the can on the side. We might change the dressing/stuffing recipe from year to year, make a pumpkin cake roll for dessert instead of pie, but the thing we liked to mess with most was the side dish. Few usually care about the vegetable, so why not make it more memorable. Steamed broccoli will do if we run out of time, but where’s the fun in that? A few weeks ago I was in the kitchen with some inspiration, and made this dish. It was a hit with the dinner party that weekend, and I thought the perfect time to show it to you was right before Thanksgiving. You know, it would make a great vegetarian entree too.
Begin by gathering the ingredients. Have I ever told you that this is called setting up a mis-en-place? It is so you have everything at hand when you begin.
Split the squash in half length-wise, remove the seeds, and place cut side down in a roasting pan. Roast the spaghetti squash at 350 degrees for one hour, then let cool for a bit so you can handle it. Rake the pulp into a bowl with a fork.
Saute onion and leek in a pan with olive oil until translucent.
Chop cooked broccoli, I sometimes use the leftovers from another meal.
Mix egg with ricotta in a bowl.
Add salt, pepper, and the sauteed onions and leeks.
Mix until well incorporated.
Add squash and broccoli and mix well.
Pour into a baking dish, top with cheeses. If you want to make it a day ahead, refrigerate at this point. Let it come back to room temperature before proceeding, or put the casserole in a cold oven and add some time to the baking to allow for the oven warm up.
Bake 35 to 45 minutes, or until casserole is bubbly and cheeses are lightly browned and melty. Guests dug into this so fast I almost didn’t get a finish photo!
Yum! It was definitely a hit, and would work wonderfully for Thanksgiving.
Spaghetti Squash Broccoli Casserole
1 3-lb to 3-1/2-lb spaghetti squash
1/4 cup chopped onion
1 large leek
1 tablespoon olive oil
15 oz ricotta cheese
1 large egg
1 teaspoon each salt and pepper
1 cup cooked chopped broccoli
4 oz grated Mozzarella cheese
2 oz grated Parmesan cheese
Split the squash in half length-wise, remove the seeds, and place cut side down in a roasting pan. Roast the spaghetti squash at 350 degrees for one hour, then let cool for a bit so you can handle it. Rake the pulp into a bowl with a fork. Saute onion and leek in a pan with olive oil until translucent. Mix egg with ricotta. Add salt, pepper, onions and leeks. Mix until well incorporated. Add squash and broccoli and mix well. Pour into a baking dish, top with cheeses. Bake 35 to 45 minutes, or until casserole is bubbly and cheeses are lightly browned and melty. Enjoy!
Download the pdf recipe – Squash Broccoli Casserole
One more thing, my turkey is in the refrigerator defrosting since Saturday. I’ll be brining it again this year. If you’d like to see how that is done, I posted it last November. Click on How to Brine and Bake a Moist Succulent Turkey. You need to get the turkey defrosted by Wednesday to start, it usually takes 4-5 days in the refrigerator to slowly defrost. If you don’t have that kind of time, give it a head start on your counter for about 12 hours first, then finish in the frig.
What do you have as your vegetable dish with your holiday dinner?
15 thoughts on “Squash Broccoli Casserole”
my daughters and I love the cranberry sauce in the can too! sometimes I break it up when I slide it out of the can and put in the serving dish and other times I leave the lines on it. Deviled eggs are a must in my family whatever we have turkey/cornish hens/ always has to include the stuffing. Have a great holiday!
This does sound so good. One I know my husband and I will love . We may even try it at our house on Thanksgiving Day. My family has our big meal on the following Sat. and there is not a lots of changes in the menu.. Cooked down green beans with bacon and Broccoli & Rice casserole …cold slaw and Sweet Potatoes. and usually about 10 different types of pies for desert. LOL!
Oh! We HAVE to have Cran-Yam casserole! This looks different & delicious, so we could have it with our Planned-Over turkey dinner (since we’re eating out with step-Dad, etc. on THE turkey day) & not break the TRADITION! When the in-laws & outlaws come for Th’giv or Christmas, I try to have 1 of everyone’s favorite. . . Cathy’s garlic mashed potatoes, Amy’s stacked carrot, cauliflower, broccali tower with buttery, garlicy goodness, Colin’s Cranberry Souffle. . . & yes, jelled cranberry sauce too! For Christmas we have to also have my Cream of Broccali soup. . . one year I added brussels sprouts to surprise my oldest daughter. Have you ever seen a whole stalk of those babies?! So impressive at the store I took a picture! Traditions are so fun!
This looks so yummy! Hubby and I having a quiet Thanksgiving together and were just talking about creating a broccolli dish. Great minds think a like! 🙂
This looks divine….. I have sent it over to a vegetarian friend who is always open to new veggie combos and I’m sure she will love it!
I’m adding this to my “to do” list!!! Thank you!
Thank you for this delicious sounding recipe! We often have broccoli or Brussels sprouts on TG, or even the old traditional green beans. Just the 2 of us, so we keep it simple. :o) Happy Thanksgiving.
I am going to have to try that – thank you for posting!
Your generosity knows no bounds. This is something I’m going to try for dinner tonight after I run to the store for some mozzarella.
This looks wonderful. I am going to try this.
Looks good. I happen to have a spaghetti squash in the fridge, and I love that stuff. I let Kroger make my Thanksgiving dinner this year. May do that forever.
Away for thanksgiving so potluck with about 80 folk at resort.you can adopt a turkey ( the resort gives u to cook in your unit to bring) everyonebrings food (and table settings). Left overs are dinner Friday night just before the Christmas parade in town.
I am bringing corn (fresh frozen from Sept.) and a squash dish ( with Apple,Brown sugar,and walnuts).
Thankful every day but have a wonderful Thursday.
I’m going to try this looks great!
Your recipe looks delicious. I’ve always wanted a recipe to use spaghetti squash. Thank you for sharing at the Snickerdoodle Create~Bake~Make link party!
We will just love your Squash Broccoli Casserole, it looks delicious. This is really a great recipe that our family will really enjoy! Thanks so much for sharing this awesome post with us at Full Plate Thursday. Have a great week and hope to see you again real soon!
I used my last spaghetti squash from the garden in this recipe for a meal when our daughter & her husband were here at Christmas. We all enjoyed it. She asked for the recipe to make her home. I will definitely make this again.
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