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Spaghetti Squash Casserole With Blackburn

Spaghetti Squash Casserole With Blackburn

6 portions


  • 1 spaghetti squash
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 227 g (8 oz) white mushrooms, sliced
  • 45 ml (3 tbsp.) butter
  • 796 ml (28 oz) crushed tomatoes, canned
  • 45 ml (3 tbsp.) fresh basil, chopped
  • 500 ml (2 cups) Blackburn, grated
  • Salt and pepper


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  • Preheat oven to 350°F (180°C).
  • Prick the squash with a fork. Cook in the microwave for about 25 minutes or until tender. Allow to cool down.
  • During this time, in a frying pan, brown the onion, garlic and mushrooms in butter. Add the tomatoes and basil. Then, add salt and pepper. Continue cooking for 10 minutes. Set aside.
  • Halve the squash. Remove the seeds, and remove the pulp (which resembles spaghetti).
  • Place the pulp in a buttered 2 L (8 cups)-baking dish or divide among single serving dishes. Top with the tomato mixture, then with the /Blackburn. Bake for 30 minutes or until the cheese is melted or golden brown.

You can use this cheese for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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