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Spaghetti Squash Casserole With Spinach

15 INGREDIENTS • 12 STEPS • 1HR 10MINS

Spaghetti Squash Casserole With Spinach

Recipe
5.0
5 ratings
This Spaghetti Squash Casserole with Spinach is full of all the traditional Italian flavors, but lightened up!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Spaghetti Squash Casserole with Spinach is full of all the traditional Italian flavors, but lightened up!
1HR 10MINS
Total Time
$5.21
Cost Per Serving
Ingredients
Servings
8
us / metric
Spaghetti Squash
1
Medium Spaghetti Squash
Organic Butter
1 Tbsp
Organic Butter
Sweet Onion
1 cup
Sweet Onion, chopped
Red Bell Pepper
1/2 cup
Red Bell Pepper, chopped
Garlic
2 cloves
Garlic, minced
Fresh Baby Spinach
3 cups
Fresh Baby Spinach, chopped
Plain Greek Yogurt
1/2 cup
Plain Greek Yogurt
Free Range Egg
1
Free Range Egg
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Pasta Sauce
2 cups
Pasta Sauce
Mozzarella Cheese
3/4 cup
Mozzarella Cheese, shredded
Parmesan Cheese
1/2 cup
Parmesan Cheese
Seasoned Breadcrumbs
1/2 cup
Seasoned Breadcrumbs
or Homemade Seasoned Bread Crumbs
Nutrition Per Serving
VIEW ALL
Calories
152
Fat
7.5 g
Protein
8.2 g
Carbs
12.9 g
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Spaghetti Squash Casserole With Spinach
Save
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

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.
Cooking InstructionsHide images
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 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 Tbsp), Sweet Onion (1 cup), Red Bell Pepper (1/2 cup), and Garlic (2 cloves). Sauté for 4-5 minutes or until onion is translucent.
step 3 Meanwhile, heat a large skillet over medium heat, add Organic Butter (1 Tbsp), Sweet Onion (1 cup), Red Bell Pepper (1/2 cup), and Garlic (2 cloves). Sauté for 4-5 minutes or until onion is translucent.
step 4
Add Fresh Baby Spinach (3 cups) and continue cooking another 2-3 minutes, or until spinach is cooked and wilted. Remove from heat.
step 4 Add Fresh Baby Spinach (3 cups) 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 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 tsp) and half of Seasoned Breadcrumbs (4 Tbsp) and half of the Parmesan Cheese (4 Tbsp) to the spaghetti squash.
step 7
Season with Salt (to taste) and Ground Black 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 (4 Tbsp), Parmesan Cheese (4 Tbsp), and Mozzarella Cheese (3/4 cup).
step 10 Add remaining Pasta Sauce (1 cup), spread evenly, then top with remaining Seasoned Breadcrumbs (4 Tbsp), Parmesan Cheese (4 Tbsp), 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 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!
step 12 Top with additional crushed red pepper flakes and Parmesan cheese, if desired, then serve!
Tags
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Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Vegetables
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