It’s February, and just in case you aren’t sick of squash recipes yet, I have one more for you, a fun spaghetti squash casserole. This super easy recipe tosses cooked spaghetti squash with spinach and tomato sauce and adds just enough gruyere to help give it that desirable bubbly top.
This spaghetti squash recipe is a nutrient packed healthy side dish which still screams comfort food. Try serving it alongside some grilled chicken and a big salad, or alternatively throw in some black beans and pack it for lunch!
Spinach and Spaghetti Squash Casserole(serves 4-6)
First you will need to cook the spaghetti squash. Microwaving is likely the fastest method and the one I used. Stab the squash a few times with a paring knife, place on a microwave safe plate and microwave for 5 minutes at a time, turn it and continue until the skin is soft to the touch. About 10-15 minutes. I use medium high heat but you know your microwave. Let the squash sit for 10 minutes to cool, cut it in half, scoop out and discard the seeds and set aside.
If your frozen spinach is in a full brick, you will need to defrost it before using. If so, follow the package directions. If it is packaged in fluffy pieces you can stir it into the sauce as is.
Turn your oven on to 450F. Heat a large skillet to medium low heat. Add the olive oil, swirl around the pan and then add the onion. Sweat the onion until soft. Stir in your spinach and cook until defrosted if necessary. Add a pinch of salt and the tomato sauce and bring to a simmer. Stir in the spaghetti squash and taste the mixture. Add salt and freshly ground pepper as you see fit. Transfer to a medium casserole dish and top with the grated cheese. Bake for 20 minutes or until melted and bubbly.