Spaghetti Squash Casserole: Loaded with Nutrients

Ingredients

• spaghetti squash, cut in ½ length-wise1
• spinach1 cup
• kale1 cup
• red onion, chopped½
• green bell pepper, chopped½
• broccoli, chopped1 cup
• marinara sauce1½ cup
• fire-roasted diced tomatoes¼ cup
• sea salt¼ teaspoon
• pepper¼ teaspoon
• one 7-ounce package of buffalo mozzarella
• goat cheddar cheese, grated¼ cup
• fresh basil for topping

Method

1. Preheat the oven to 400 F.
2. On a baking sheet lined with parchment paper, place the squash face down and bake for 30–40 minutes, or until fork tender.
3. Reduce oven to 350 F.
4. Allow the spaghetti squash to cool and, using a fork, scrape the inside of the squash and place the strands in a bowl.
5. In a medium-size cast iron skillet, add the spaghetti squash and remaining ingredients, except for the cheeses and basil.
6. Using a wooden spatula, mix everything until well-combined.
7. Top with buffalo mozzarella and bake for 25–30 minutes.
8. Add the cheese and basil, serve and enjoy!