My mom’s favorite soup is French onion, hence the inspiration for my Spaghetti Squash French Onion Soup Casserole. I remember going to France in Epcot at Disney World (of course I do. I live, breathe, eat Disney) and her ordering the French onion soup and me asking for a bite, and then proceeding to eat all of the melted cheese on top. I think after my first encounter with French onion soup, my mom started ordering two bowls. The more, the better, right?Anyway, this spaghetti squash recipe was to die for. Y’all know I love spaghetti squash as is, but when you top it with all of this fantastic stuff – and the whole squash is oozing with creamy goodness – you experience a whole new kind of love for it. Even the name, Spaghetti Squash French Onion Soup Casserole, screams perfection. Admit it, you’re at least curious. Anyway, French onion soup is all about the flavor. That’s why I decided to get creative this week while baking my spaghetti squash. Flavor, flavor, flavor. Herbs and onions and tons of cheese. Better yet, spaghetti squash seems to absorb the flavor of whatever it is baked with. So when I say Spaghetti Squash French Onion Soup Casserole, I’m putting an emphasis on the French onion soup part. And, I’d like to ad, those crispy onion fries? I. am. in. love. Check out some of my favorite kitchen tools for a spaghetti squash night in:
- 1 cup Campbell's Cream of Chicken soup (140 calories)
- 2 tablespoons low-fat French Onion Dip, such as Dean's Lite French Onion Dip (found at Whole Foods - 35 calories)
- 1/4 cup 2% cheddar cheese (80 calories)
- 2 cups spaghetti squash (About one very small spaghetti squash - 80 calories)
- 2 tablespoons cup crushed French fried onions (40 calories)
- Seasonings such as salt, pepper, dried onion and parsley.
- Preheat your oven to 375F.
- Cut your spaghetti squash in half and place both halves face-down on a sheet of non-stick foil or parchment paper.
- Place your foil/parchment on an oven-safe tray and bake spaghetti squash for 20 - 30 minutes. This will depend largely on the size of your squash. I would suggest removing your squash after 20 minutes and checking to see if your squash is done by taking a fork and scraping the sides. If the sides easily pull away with spaghetti-like strings, the squash is complete. If it is more difficult and the color of your squash is still washed-out, continue to cook for a bit longer. Be careful not to over cook, as the strings will be mushy like over-cooked pasta.
- While your squash is baking, cook your cream of chicken soup (by following the directions on the can) over a stove and afterward, measure out 1 cup, tossing the remaining amount.
- In that same pot, combine 1 cup of soup and 2 tablespoons of French onion dip. Cook only until warm.
- Once your spaghetti squash has finished baking, measure out 2 cups and add it to your soup/dip mixture, stirring until combined.
- Pour this mixture back into one of your empty pod shells.
- Top with cheese and pop back into the oven, baking until cheese has melted.
- Remove and top with fried onions.
- Add seasonings as desired.
Inspired by Plain Chicken’s French Onion Chicken Noodle Casserole