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  • Liz Hoobchaak

Italian-Style Spaghetti Squash Casserole


This dish has all the flavors of an Italian pasta but without the gluten and carbs. It is the perfect meatless meal when you are looking for something hearty and filling.

This is also a great meal prep dish. Make it at the beginning of the week and enjoy the leftovers for lunch or dinner all week long! You can save time by pre-roasting the squash and broccoli a day before and having them ready to go. This will help you get dinner on the table in no time during a busy weeknight.


The amount listed in the ingredients list makes enough for a 9x11 casserole dish. This is great if you are feeding a crowd or want lots of leftovers for another meal later on in the week. You can easily cut the amounts in half and have enough servings for 4-5 people for dinner.


Ingredients:

2 medium sized spaghetti squash

4 heads of broccoli florets

1 large package of spinach

3 cloves of garlic

1/2 yellow onion

1 jar of marinara sauce

2 cups of shredded Monterey Jack

1 cup shredded Parmagiano

1 tsp dried oregano

1 tsp dried thyme

1tsp dried parsley

3 tbsp of olive oil

1.5 tsp salt




Directions:

  1. Preheat oven to 425F°.

  2. Cut spaghetti squash in half and remove the seeds. Lightly drizzle in olive oil and place cut side down on the baking tray.

  3. Place the broccoli florets on a separate tray and drizzle with olive oil and a sprinkle of salt.

  4. Roast squash and broccoli until each are cooked and slightly browned. The roasting time of the squash will depend on the size, but on average it will take 30 minutes for a smaller squash and around 45-50 for a larger one. The broccoli will only take 20-25 minutes.

  5. Meanwhile, heat 1 tbsp olive oil in a large pan on medium heat.

  6. Sauté onion until carmalized, about 8 minutes. Add garlic and sauté for an additional 1 minute.

  7. Add spinach and 1/2 tsp salt and sauté until spinach is wilted.

  8. When squash is done, scrape out the “spaghetti” ribbons using a fork and place it in a large bowl.

  9. Add a jar of marinara sauce, Monterey Jack cheese, herbs, broccoli and spinach mixture and mix thoroughly.

  10. Place in a casserole dish and top with Parmagiano cheese.

  11. Place into oven until fully heated through. This will take approximately 20 minutes in a 400F° oven. You can cover with aluminum foil to avoid cheese on top from burning but will want to remove the cover for the last 10 minutes.




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