Spaghetti Squash Casserole

Spaghetti Squash Casserole

This is a delicious way to substitute a veggie for pasta…and it tastes GOOD!

Ingredients

• 1 large spaghetti squash
• 1 tsp olive oil
• Half of a medium onion, chopped
• Salt & Pepper
• 2 cloves garlic, minced
• One 10 oz. package mushrooms, diced
• 2 cups fresh Spinach
• One jar Spaghetti Sauce
• 8 oz of ricotta cheese
• 1 cup (about 4 oz.) shredded mozzarella cheese
• ¼ cup shredded parmesan cheese

Directions:

1. Cook spaghetti squash. The microwave is super easy. Cut in half and cook five minutes on each side. If you have an instant pot, cook for 18 minutes on manual.
2. Scrape out the “noodles” into a large bowl using a fork and set aside.
3. Set oven to 400°F.
4. Meanwhile, heat the olive oil in a large saucepan over medium heat.
5. Add the onion, garlic, mushrooms, and spinach, and cook until limp.
6. Spray a 9×13 pan with cooking spray.
7. Cover the bottom of the pan with half of the squash.
8. Cover the squash with half of the spinach mixture.
9. Cover with half a jar of marinara and spread out evenly.
10. Place dollops of ricotta over the top of the mixture, sprinkle with 1/8 cup parmesan cheese and ½ cup of the mozzarella cheese.
11. Add the remaining squash on top.
12. Add the remaining spinach mixture.
13. Add the remainder of the ricotta over the top of the mixture.
14. Cover with the remainder of the marinara and spread out evenly.
15. Sprinkle the remaining cheese on top and bake for 25-30 minutes or until cheese is melted and lightly browned.
16. Let sit for 5 minutes or so before serving.

Serve With:

Green Beans, Garlic Bread, and Salad

Note: Some of my kids don’t like the spaghetti squash, so I simply do whole wheat spaghetti noodles, meatballs, and spaghetti sauce for them.