Wednesday, May 11, 2022

Italian Style Spaghetti Squash Casserole

I love spaghetti squash but tend to eat it more like spaghetti and just toss it with red sauce (which is delish btw); I saw this recipe for 'Italian Style Casserole' and had all the ingredients on hand so decided to try it and let me tell you, this will now be a go-to version of eating spaghetti squash! It's SO good!! Highly recommend this one, I didn't change a thing - one note tho, it calls for 1 t. oil but the instructions don't say where it's used so I added a touch of the oil from my jar of marinated artichoke hearts along with all the other ingredients you're mixing into the cooked squash. 

  • 1 medium spaghetti squash
  • 1 t. olive oil, or avocado oil
  • 4 cloves garlic, minced
  • 2 cups fresh spinach
  • 1 (14 oz) can marinated artichoke hearts, quartered, drained
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup basil pesto
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/2 cup parmesan cheese, shredded
  • 4 oz. fresh mozzarella cheese
Preheat oven to 400' and place entire spaghetti squash on a rack in the oven. Bake for 1 hour.

Remove squash from the oven and slice in half. Remove the seeds and using a fork, shred the spaghetti squash strands into a large bowl. Add garlic, spinach, artichokes, pesto, salt, pepper, and parmesan cheese. Stir to combine. 

Add spaghetti squash mixture to a medium casserole dish, top with mozzarella cheese, and bake for 10 minutes or until heated thru and the cheese melts. Serve immediately. 






note: frozen spinach will work, just defrost and drain prior to using. Also, this is a new way (to me) to cook spaghetti squash - easier than removing the seeds before cooking! 

serves 4
cal: 250, carb: 10g, fat: 18g, fiber: 4g, pro: 8g

recipe found here

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