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Close-up of a serving of spaghetti squash casserole on a wooden board, showcasing its texture and colors.

Spaghetti Squash Casserole

A hearty and creamy casserole featuring roasted spaghetti squash and eggplant, topped with crunchy saltine crumbs.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 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

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 a third of cracker crumbs in a casserole, add 2 cups eggplant, season with salt and pepper, then top with butter and another third of crumbs. Repeat with remaining eggplant and crumbs, finishing with butter on top.
  5. Pour half-and-half over layers and bake for 1 hour until browned.

Notes

For a richer flavor, add grated cheese on top before baking.