Spaghetti Squash Casserole
Ingredients
The Squash
-
2 to 3
pounds
spaghetti squash
-
to taste
sea salt
-
1
Tablespoon
light olive oil
-
⅔ to 1
cup
chopped onion
-
2
cups
chopped broccoli
-
1
cup
baby spinach
-
to taste
black pepper
The Sauce
-
½
cup
cream cheese
-
½
cup
marinara sauce
-
2 to 3
Tablespoons
parmesan cheese
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
Italian seasoning
-
½
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
¼ to ½
teaspoon
red pepper flakes
-
1
cup
cooked shredded chicken or precooked turkey/pork sausage (optional)
Topping
-
1 to 1 ¼
cups
organic shredded cheese
Garnish
Instructions
- Preheat the oven to 400°F and line a baking pan with aluminum foil.
- Slice the squash in half, remove the seeds, sprinkle with sea salt, and place cut side down on the baking pan. Roast for 45 minutes until fork-tender.
- Let the squash cool, then use a fork to pull the strings out and transfer them to a large bowl.
- Reduce the oven temperature to 350°F.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add onion, broccoli, spinach, and a pinch of salt and pepper. Cook until tender and then transfer to the bowl with the squash.
- In the same skillet, add cream cheese, marinara, parmesan, and spices. Stir and simmer until the cheese melts.
- Combine the squash and veggie mixture with the sauce and fold gently. Top with shredded cheese and bake for 20 to 25 minutes until golden brown and bubbly.
Nutrition Facts (estimated)
Servings
5
Calories
263
Total fat
18.1g
Total carbohydrates
17.9g
Total protein
10g
Sodium
457.2mg
Cholesterol
34.5mg
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