Spaghetti Squash Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 142.9
- Total Fat: 7.8 g
- Cholesterol: 22.4 mg
- Sodium: 184.2 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.6 g
- Protein: 8.0 g
View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
Number of Servings: 6
Ingredients
-
1 spaghetti squash
1 16-oz bag of frozen spinach
2T butter, cut into small cubes
3T grated parmesan
3oz finely shredded part skim mozzarella (about 2/3C)
2T half and half
3T panko bread crumbs
1.5 tsp garlic powder
Tips
Note: half and half and bread crumbs are optional but included in the nutrition count.
Directions
Preheat oven to 375°.
Split spaghetti squash in half lengthwise. Remove strands and seeds and place cut side down on a lightly oil baking sheet. Roast for 35-40 minutes or until tender. Allow to cool slightly before scraping from stem to bottom lengthwise with a fork to remove flesh. Set aside 1 pound of flesh, reserve remaining flesh for another use.
Steam spinach until fully cooked. Drain over a colander and press to remove excess liquid.
In an oven-safe baking dish, layer half the spaghetti squash and sprinkle with 1T parmesan, salt and pepper. Pour the half and half evenly over the base layer. Add the remainder of the squash and sprinkle with 1T parmesan and more S&P if desired. Sprinkle half of the butter evenly over the squash. Top with the spinach, garlic powder, remaining butter, final tablespoon of parmesan, mozzarella, and breadcrumbs.
Bake uncovered for 20-25 minutes until bubbly and top is beginning to brown.
Serving Size: Makes six one-cup servings.
Split spaghetti squash in half lengthwise. Remove strands and seeds and place cut side down on a lightly oil baking sheet. Roast for 35-40 minutes or until tender. Allow to cool slightly before scraping from stem to bottom lengthwise with a fork to remove flesh. Set aside 1 pound of flesh, reserve remaining flesh for another use.
Steam spinach until fully cooked. Drain over a colander and press to remove excess liquid.
In an oven-safe baking dish, layer half the spaghetti squash and sprinkle with 1T parmesan, salt and pepper. Pour the half and half evenly over the base layer. Add the remainder of the squash and sprinkle with 1T parmesan and more S&P if desired. Sprinkle half of the butter evenly over the squash. Top with the spinach, garlic powder, remaining butter, final tablespoon of parmesan, mozzarella, and breadcrumbs.
Bake uncovered for 20-25 minutes until bubbly and top is beginning to brown.
Serving Size: Makes six one-cup servings.