Italian Style Spaghetti Squash Casserole
The ultimate comfort food is here with this Italian Style Spaghetti Squash Casserole. It's a creamy, cheesy delight packed with wholesome ingredients. Perfect for a cozy dinner or a crowd-pleasing dish, you will crave it again and again. Give it a try tonight!
Equipment
- Skillet
- Oven
- Large Pot
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 Spaghetti squash sliced in half and seeds scooped out
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic crushed
- 3 handfuls fresh spinach
- 1 lb. organic boneless chicken breasts baked or boiled and shredded
- 1 cup tomato sauce of choice, homemade or store-bought
- 1 egg
- 1 1/2 tablespoons Italian seasoning more to taste
- 1/2 tsp red pepper flakes more to taste
- 1 tablespoon garlic powder
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/4 cup fresh parmesan cheese more for topping
Instructions
- Preheat the oven to 375 °F.
- Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
- Line baking sheet with parchment paper.
- Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
- Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
- In a small skillet over medium heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
- Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.
- Transfer entire mixture to a baking dish.
- Sprinkle with fresh parmesan and red pepper flakes.
- Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
- Serve warm!
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to 4 days.
- Tip 2: You can freeze the casserole! It will last for about three months.
- Tip 3: This casserole pairs beautifully with a simple side salad or some crusty bread for dipping.
- Tip 4: Try adding different vegetables like bell peppers or zucchini for added nutrition.
- Tip 5: Depending on your appetite, this dish can serve more than four!