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Deliciously Cheesy Spaghetti Squash Casserole

spaghetti squash casserole made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 3 lbs
  • 2 cups shredded cheese e.g., mozzarella, cheddar
  • 1 cup diced tomatoes canned or fresh
  • 1 cup chopped spinach or kale
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the spaghetti squash: cut it in half lengthwise and remove the seeds.
  3. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes.
  4. While the squash roasts, sauté the onions and garlic in a pan over medium heat until translucent.
  5. Add the chopped spinach or kale, diced tomatoes, and Italian seasoning to the pan.
  6. Once the squash is cooked and cooled slightly, use a fork to scrape out the strands.
  7. In a large mixing bowl, combine the squash strands, sautéed vegetables, and half of the shredded cheese.
  8. Transfer the mixture to a greased baking dish and top with the remaining cheese.
  9. Bake for 20-25 minutes or until the cheese is melted and bubbly.
  10. Remove from the oven and let cool for a few minutes before serving.

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