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Kids' Squash and Cheese From Deliciously Organic

Prep Time 10 minutes
Cook Time 50 minutes
Squash Baking Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 5 people
Calories 355.55kcal



  • Preheat the oven to 350°F and adjust the rack to the middle position. Butter an 8x11-inch baking dish.
  • Place the butter, cream, salt, pepper, cayenne, and nutmeg in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally (be careful not to scald the cream). Whisk in the cheddar cheese, stirring constantly until melted. Remove from the heat. Stir in the spaghetti squash, mixing until all the squash is coated with cheese sauce.
  • Pour the mixture into the prepared baking dish and spread it out evenly. Arrange the sliced tomatoes on the squash and sprinkle with Parmesan cheese. Drizzle the olive oil over the casserole and bake for 50 minutes, or until the tomatoes are roasted and the edges are just turning golden brown. Cool for 10 minutes and serve.


This creamy, cheesy casserole was declared DOUBLE YUM by the potami, and they're right. They devoured the entire thing and asked for more - next time I'll make a double batch!* Note: To bake spaghetti squash, preheat the oven to 400F. Cut the squash in half, pole-to-pole. Scoop out the seeds with a large spoon and discard. Place the squash halves cut side down in a large baking dish. Prick the skin with a fork ten times on each side. Bake for 1 hour. Use a fork to pull the flesh of the squash into "spaghetti," then measure it to use in the recipe. You can also serve it plain with a little butter, salt and pepper or with marinara sauce.


Calories: 355.55kcal | Carbohydrates: 5.67g | Protein: 13.37g | Fat: 31.69g | Saturated Fat: 19.01g | Cholesterol: 95.06mg | Sodium: 847.14mg | Potassium: 168.82mg | Fiber: 0.99g | Sugar: 2.2g | Vitamin A: 1244.17IU | Vitamin C: 4.3mg | Calcium: 385.18mg | Iron: 0.52mg