I know, I know… I just posted a spaghetti squash recipe a few weeks ago, but while getting groceries last week, I couldn’t help but pick one up and make this Spaghetti Squash Casserole! I toyed with making another Mexican dish, but ultimately decided to go the more traditional Italian route.
Growing up, my mom always fixed the best spinach lasagna, it is loaded with sautéed onions, garlic, ground sausage, herbs and tomato sauce that simmered for 45 minutes allowing the flavors to mingle and enrich one another. Then you layer this savory sauce with tender lasagna noodles, ricotta cheese, spinach and mozzarella and bake it until it is hot and gooey. Pair the lasagna with a side of corn and some toasted garlic bread and it is one AMAZING meal.
And while there are definitely health benefits to be found in this meal, they are also accompanied by a plethora of carbs. This Spaghetti Squash Casserole with Spinach encompasses some of these same flavors, while lightening things up and cutting back a bit on the carbs and fat content.
Not to mention, outside of the cook time for the spaghetti squash, it comes together quickly and with little effort!
The seasoned bread crumbs, Parmesan and mozzarella cheese help beef up this vegetarian dish, while adding immense flavor! However if you’re looking for a little more protein, ground turkey would be a great addition!
A little side note, the pictures do not show the pasta sauce on the bottom of the casserole, I made that change to the recipe after making the dish. We put a thin layer of pasta sauce down with each individual serving and it was the perfect touch, I wish I’d have baked it that way from the beginning. Oh well, always next time!
Before I go, can I just I’m so glad the weekend is here! Josh’s mom is arriving this evening to stay the weekend with us and I’m so excited to have her here! Unfortunately, his dad wasn’t able to get the time off from work, so he won’t be joining us, but will definitely be missed.
We have no real plans this weekend other than to enjoy being together and possibly visit a used bookstore we really like in West Nashville. I’m looking forward to a few low-key days and hoping for some sunshine!
I hope each of you have a wonderful weekend and enjoy the Spaghetti Squash Casserole!
- 1 medium spaghetti squash
- 1 tbsp organic butter
- 1 cup sweet onion, chopped
- ½ cup red bell pepper, chopped
- 2-3 garlic cloves, minced
- 3 cups fresh baby spinach, chopped
- ½ cup plain Greek yogurt
- 1 free range egg
- 1 tsp crushed red pepper flakes
- salt and pepper to taste
- 2 cups spaghetti sauce
- ¾ cup mozzarella cheese, shredded
- ½ cup Parmesan cheese
- ½ cup seasoned bread crumbs (or see notes to make your own)
- Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender.
- Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, saute for 4-5 minutes or until onions are translucent. Add chopped spinach and continue cooking another 2-3 minutes, or until spinach is cooked and wilted. Remove from heat.
- Once squash is cooked and cooled, use a fork to shred flesh into large bowl. At this point, increase oven temperature to 400 degrees.
- Add free-range egg, Greek yogurt, chili flakes and half of bread crumbs and Parmesan cheese. Season with salt and pepper and stir to combine.
- Pour 1 cup spaghetti sauce into 2 quart baking dish. Next, spoon spaghetti squash mixture over sauce and spread evenly. Then layer sautéed veggies over squash, stirring just slightly to combine it with squash, add another cup of spaghetti sauce, spread evenly then top with remaining bread crumbs, Parmesan and ¾ cup mozzarella cheese.
- Bake at 400 degrees for 20-25 minutes, or until lightly browned.
- Top with additional red pepper flakes and Parmesan cheese if desired, then serve!
Recipe inspired by Baker by Nature’s Swiss Chard & Spaghetti Squash Gratin.