This ain’t your Nonna’s casserole! It has all of the love and warmth baked in… without the crazy carb overload. So gather the fam ’round the dinner table for this delicious Italian Style Spaghetti Squash Casserole. This delicioso spaghetti squash recipe is loaded with fresh ingredients like spinach, sundried tomatoes, pesto, fresh basil, and artichoke hearts. (Fun Fact: Did you know artichoke hearts are a top vegetable in terms of total antioxidant content and high in vitamin, a, vitamin k, vitamin c and more!) So, go ahead and transform your squash into tender (and healthy) spaghetti and enjoy this delicious, filling yet simple spaghetti squash casserole. Prepped in just 20 minutes!
This was a LIVE demo and other philosophies may be using an alternate protein source and therefore a slight variation of this recipe
Italian Style Spaghetti Squash Casserole
Servings: 4 Prep Time: 20 minutes Cook Time: 1 hr 5 minutes Total Time: 1 hr 25 minutes
1 medium spaghetti squash 1 teaspoon olive oil, or avocado oil 4 cloves garlic, minced 2 cups spinach, fresh 1 14-ounce can marinated artichoke hearts, quartered, drained ¼ cup sun dried tomatoes, chopped ¼ cup basil pesto 1 teaspoon kosher salt ½ teaspoon black pepper ½ cup parmesan cheese, shredded 4 ounces mozzarella cheese, fresh
Preheat the oven to 400F and place entire spaghetti squash on a rack in the oven. Bake for 1 hour.
Remove squash from the oven and slice in half. Remove the seeds and inside strands, set aside for composting. Using a fork, shred the spaghetti squash strands into a large bowl.
Add minced garlic, spinach, artichokes, pesto, salt, pepper, and Parmesan cheese. Stir to combine.
Add spaghetti squash mixture to a medium casserole dish, top with mozzarella cheese, and bake for 10 minutes or until “cheese” melts. Serve immediately.
Frozen spinach can be used here, just defrost and drain prior to using.
Calories: 250 Fat: 18g Carb: 10g Fiber: 4g Protein: 8g