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RECIPE
14 INGREDIENTS12 STEPS1HR 10MIN

Spaghetti Squash Casserole With Spinach

5.0
5 Ratings
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Lemons and Basil
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This Spaghetti Squash Casserole with Spinach is full of all the traditional Italian flavors, but lightened up!

1HR 10MIN

Total Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1
Medium  Spaghetti Squash
1 cup
Sweet Onions , chopped
1/2 cup
2 cloves
Garlic , minced
3 cups
Fresh Baby Spinach , chopped
1/2 cup
Plain Greek Yogurt
1
Free Range Egg
1 tsp
Crushed Red Pepper Flakes
to taste
Salt and Pepper
2 cups
Pasta Sauce
3/4 cup
Mozzarella Cheese , shredded
1/2 cup
Seasoned Breadcrumbs
or Homemade Seasoned Bread Crumbs
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Nutrition Per Serving
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CALORIES
269
FAT
10.1 g
PROTEIN
11.2 g
CARBS
37.0 g

Author's Notes

To make your own seasoned bread crumbs, toast one piece of bread until nice and crispy, allow to cool completely, then tear into smaller pieces and add to NutriBullet or food processor, add 1 tsp parsley, 1 tsp oregano, ½ tsp onion powder and ¼ tsp garlic powder. Blend 10-15 seconds or until you have fine crumbs.

Directions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Cut Spaghetti Squash (1) in half lengthwise, remove all seeds, and place on baking sheet face down. Bake for 40 minutes or until tender.
Step 3
Meanwhile, heat a large skillet over medium heat, add Organic Butter (1 tablespoon), Sweet Onion (1 cup), Red Bell Pepper (1/2 cup), and Garlic (2 clove). Sauté for 4-5 minutes or until onion is translucent.
Step 4
Add Fresh Baby Spinach (3 cup) and continue cooking another 2-3 minutes, or until spinach is cooked and wilted. Remove from heat.
Step 5
Once squash is cooked and cooled, use a fork to shred flesh into a large bowl. At this point, increase oven temperature to 400 degrees F (200 degrees C).
Step 6
Add Free Range Egg (1), Plain Greek Yogurt (1/2 cup), Crushed Red Pepper Flakes (1 teaspoon) and half of Seasoned Breadcrumbs (1/4 cup) and half of the Parmesan Cheese (1/4 cup) to the spaghetti squash.
Step 7
Season with Salt and Pepper (to taste) and stir to combine.
Step 8
Pour Pasta Sauce (1 cup) into a 2 quart baking dish.
Step 9
Next, spoon spaghetti squash mixture over sauce and spread evenly. Then, layer sautéed veggies over squash, stirring just slightly to combine them with the squash.
Step 10
Add remaining Pasta Sauce (1 cup), spread evenly, then top with remaining Seasoned Breadcrumbs (1/4 cup), Parmesan Cheese (1/4 cup), and Mozzarella Cheese (3/4 cup).
Step 11
Bake at 400 degrees F (200 degrees C) for 20-25 minutes, or until lightly browned.
Step 12
Top with additional crushed red pepper flakes and Parmesan cheese, if desired, then serve!

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Nutrition Per Serving
Calories
269
% Daily Value*
Fat
10.1 g
13%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
42.8 mg
14%
Carbohydrates
37.0 g
13%
Fiber
7.4 g
26%
Sugars
15.5 g
--
Protein
11.2 g
22%
Sodium
609.5 mg
26%
Vitamin D
0.1 µg
0%
Calcium
260.2 mg
20%
Iron
2.1 mg
12%
Potassium
749.4 mg
16%
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