Years ago I used to make baked spaghetti – it was loaded with cheese, a can of diced tomatoes and then some more cheese.  I was having friends over for lunch the other day so I thought why not recreate it using a spaghetti squash and some healthy veggies? This was so easy to prepare and took no time at all. To be honest, I forgot to drain the sauteed veggies so the bottom of the pan was a little watery when I cut the first square. It didn’t seem to matter to my friends who were over – they asked for seconds! YAY!!

There are so many different ways to use spaghetti squash and I’d love to know what you do! Please share your ideas in the comments below!

Butternut Squash Bake

Ingredients:

  • 1 medium spaghetti squash
  • 1 tbs. olive oil
  • 2 garlic cloves, minced
  • I yellow or Vidalia onion, diced
  • 8 oz. package of white mushrooms, sliced
  • 4 – 5 handfuls of fresh baby spinach
  • 1 – 28 oz. can of diced tomatoes (I use sodium reduced), drained
  • 1 tbs. combination of your favorite dried herbs: oregano, basil, Italian blend
  • 1 – 475 g container of ricotta cheese
  • Salt and ground pepper, to taste
  • 1/2 cup shredded Parmesan cheese

Directions:

Preheat oven to 400°. Halve the spaghetti squash and remove the seeds with a spoon. Brush the cut sides with a little olive oil and place the cut sides down on a baking sheet that is lined with parchment paper. Roast for about 35 minutes, until the squash is soft. Remove from the oven, and when the squash has cooled, scrape out the flesh with a fork, it should resemble spaghetti strands. Squeeze out the excess moisture and place in a big mixing bowl.

In a large skillet over medium heat add the olive oil. When warm add the minced garlic and sauté for about a minute or two. Add the onions and sauté for a few minutes until the onions soften. Add the sliced mushrooms to the mixture and sauté until browned, about 5 minutes. Add the spinach, in batches, to the pan and cook until the spinach starts to wilt. Mix all together and remove from the heat. Drain the excess moisture.

Add the vegetable mixture to the spaghetti squash along with the drained diced tomatoes, dried herbs, ricotta cheese, salt and pepper and mix well until all combined.

Spoon the mixture into a lightly oiled 9 x 13 baking dish. Sprinkle the Parmesan cheese on top and bake in a 350° preheated oven for about 30 – 40 minutes. Let stand for 10 minutes before serving.  Enjoy!!!

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