Squash Broccoli Casserole

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?