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Close-up view of a portion of roasted spaghetti squash on a cast iron surface, showcasing texture and color.

Roasted Spaghetti Squash

A creamy, savory casserole featuring roasted eggplant and saltine crackers, baked to perfection with a rich half-and-half topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Dairy
  • 1 pint half-and-half
  • 1 stick butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Vegetables
  • 4 cups eggplant, peeled and cut into small pieces about 1/2-inch cubes
  • 88 single saltine cracker squares saltines, broken into crumbs or 2 packs saltines

Method
 

  1. Soak eggplant in salted water overnight, then drain.
  2. Cook eggplant in boiling salted water for 20 minutes, then drain.
  3. Preheat oven to 350°F (175°C).
  4. Layer cracker crumbs and eggplant in a casserole, seasoning each layer with salt and pepper, and dot with butter.
  5. Pour half-and-half over the layers and bake for 1 hour until browned.

Notes

Ensure eggplant is fully cooked for best texture.