Ham Mushroom and Spaghetti Squash Casserole

Ham Mushroom and Spaghetti Squash - Finished Close up

Ham Mushroom and Spaghetti Squash Casserole

Indulge in the ultimate comfort food with this Ham Mushroom and Spaghetti Squash Casserole recipe! With tender spaghetti squash, savory ham, earthy mushrooms, nutritious spinach and melted cheese, this dish is a flavor explosion in every bite. Perfect for serving to guests at your next dinner party or as a make-ahead weeknight meal. Don't wait, try this mouthwatering recipe now!

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Course: Main Course, Side Dish

Cuisine: American

Keyword: Keto, Vegetables, Vegetarian

Prep Time: 30

Cook Time: 1 20

Total Time: 1 50

Servings:

Calories: 251kcal

Ingredients

1 Large Spaghetti Squash
1 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper
½ tablespoon Ground Mustard
½ tablespoon Paprika
½ teaspoon Chipotle Powder
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
½ Large Onion Chopped
10 ounces Spinach Chopped
8 ounces Ham Diced
12 ounces Mushrooms Sliced and cooked
2 tablespoons Salted Butter
½ cup Heavy Cream
¼ cup Parmesan Shredded or Grated (~1 ounces, ~27 grams)
¾ cup Cheddar Shredded (2.5 ounces, 72 grams)
1 cup Mexican Cheese Blend Optional for topping. Shredded. Or another cheese of your choice.

Instructions

Line a rimmed baking sheet with aluminum foil and preheat the oven to 400°F. Using a sharp knife poke a few slices / holes into all sides of 1 Large Spaghetti Squash. Roast the spaghetti squash at 400°F for 20 minutes, turn it over, then roast it for 20 minutes longer.
1 Large Spaghetti Squash
After removing the spaghetti squash from the oven, allow it to cool until it is comfortable to handle. Then slice it in half lengthwise, use a spoon to carve out the slimy “guts” and seeds. Once removed, use a fork to shred the flesh of the squash. Set it aside. You can prep up through this step in advance and then just store it in the fridge until you’re ready to use it.
1 Large Spaghetti Squash
Mix the spices–1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1/2 tablespoon Ground Mustard, 1/2 tablespoon Paprika, 1/2 teaspoon Chipotle Powder, 1/2 teaspoon Onion Powder, and 1/2 teaspoon Garlic Powder–and set them aside.
1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1/2 tablespoon Ground Mustard, 1/2 tablespoon Paprika, 1/2 teaspoon Chipotle Powder, 1/2 teaspoon Onion Powder, 1/2 teaspoon Garlic Powder
Dice 1/2 Large Onion and 8 ounces Ham, slice 12 ounces Mushrooms, and chop 10 ounces Spinach.
1/2 Large Onion, 10 ounces Spinach, 8 ounces Ham, 12 ounces Mushrooms
Heat 2 tablespoons Salted Butter in a large sauté pan over medium high heat. Cook the mushrooms until they release their juices. About 6 - 8 minutes. Remove from the heat and set aside.
2 tablespoons Salted Butter, 12 ounces Mushrooms
In the same pan, cook the onions and spinach until the onions have softened and the spinach is wilted. About 8 - 10 minutes. Remove from the heat and set aside.
1/2 Large Onion, 10 ounces Spinach
Mix the spices with ½ cup Heavy Cream and whisk to combine.
½ cup Heavy Cream
In a large mixing bowl, combine the spaghetti squash, mushrooms, ham, onions, spinach, heavy cream with spices, 1/4 cup Parmesan, and 3/4 cup Cheddar Stir until well combined.
1/4 cup Parmesan, 3/4 cup Cheddar
Pour the mixture into a greased 9x13-in casserole dish. If preparing this casserole in advance, you can pause at this step and store it in the refrigerator until ready to bake.
Bake the casserole in the oven at 350°F for 30 minutes or until heated through and the cheese is melted.
As an optional addition, sprinkle 1 cup Mexican Cheese Blend (or other shredded cheese of your choice) on top of the casserole for the last 10 minutes of baking.
1 cup Mexican Cheese Blend
Serve warm.