Description
Of the many varieties of squash, the spaghetti squash is the best one suited for a casserole dish. This one is both fun to make and delicious. It’s also extremely good for you!
Ingredients
Scale
- 1 spaghetti squash, cut in ½ length-wise
- 1 cup spinach
- 1 cup kale
- ½ red onion, chopped
- ½ green bell pepper, chopped
- 1 cup broccoli, chopped
- 1½ cup marinara sauce
- ¼ cup fire-roasted diced tomatoes
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- one 7-ounce package of buffalo mozzarella
- ¼ cup goat cheddar cheese, grated
- fresh basil for topping
Instructions
- Preheat the oven to 400 F.
- On a baking sheet lined with parchment paper, place the squash face down and bake for 30–40 minutes, or until fork tender.
- Reduce oven to 350 F.
- Allow the spaghetti squash to cool and, using a fork, scrape the inside of the squash and place the strands in a bowl.
- In a medium-size cast iron skillet, add the spaghetti squash and remaining ingredients, except for the cheeses and basil.
- Using a wooden spatula, mix everything until well-combined.
- Top with buffalo mozzarella and bake for 25–30 minutes.
- Add the cheese and basil, serve and enjoy!
- Prep Time: 15 min
- Cook Time: 70 min
- Category: Main Dishes
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (479 g)
- Calories: 325
- Sugar: 13.2 g
- Sodium: 610 mg
- Fat: 16.4 g
- Saturated Fat: 8.9 g
- Unsaturated Fat: 5.7 g
- Trans Fat: 0 g
- Carbohydrates: 29.4 g
- Fiber: 6.7 g
- Protein: 18.1 g
- Cholesterol: 48 mg