Believe it or not, I had never tried spaghetti squash before until I made this recipe! As y’all know I am a big fan of casseroles mainly because they make a lot and I love leftovers and also because they are usually simple to make! I found this recipe through one of my favorite blogs: SkinnyTaste. I have since made it a few times and changed it up a bit to my liking. It is a fantastic freezer meal and makes a rich and hearty vegetarian dinner!
Spaghetti Squash is tasty in casseroles but also on it’s own with some butter and cheese or as a “faux pasta” with marinara sauce!
Spaghetti Squash and Spinach Casserole
Ingredients
- 5 1/2 to 6 cups cooked spaghetti squash from about 1 large
- 2 tbsp. butter
- 1/2 yellow onion minced
- 1/4 cup flour
- 2 cups milk or half & half
- 1 cup chicken broth or use vegetable broth
- 8 oz 2 cups Italian blend shredded cheese
- 10 oz pkg frozen chopped spinach cooked and drained (or 4 cups chopped fresh spinach)
- 2-4 tbsp grated parmesan
- 2 cloves garlic pressed
- salt/ pepper to taste
Instructions
- Preheat the oven to 375ºF.
- Cut the squash in half lengthwise; remove and discard seeds.
- Bake on a baking sheet until fork tender, about 1 hour.
- Separate the strands of squash with a fork and place in a medium bowl; discard shells.
- Maintain the oven temperature.
- Heat butter in a large saucepan over medium heat.
- Add onions and garlic and cook about 2 minutes.
- Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
- Add milk and chicken broth, turn heat back to medium, and whisk until it comes to a boil and becomes smooth and thick, about 2 minute. Season with salt and pepper.
- Once it becomes thick, remove from heat, add Italian cheese and mix well until cheese is melted.
- Add cooked spaghetti squash and spinach.
- Pour into a baking dish and sprinkle parmesan cheese on top.
- Bake until bubbly and golden 25 to 30 minutes.
Notes
Adapted from www.skinnytaste.com
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For The Love of Food Blog
Start with a large spaghetti squash and cut in half then scoop out seeds.
Place cut side up on a baking sheet and bake at 375 degrees for 1 hour.
Use a fork shred the squash (it looks just like spaghetti!). Discard the shell.
Place squash in a bowl until ready to mix into your casserole.
Melt butter in a saucepan over medium and add onions and garlic. Cook for a couple minutes.
Stir in flour. Reduce to low and stir for 3 minutes.
Whisk in 1 cup chicken broth and 2 cups milk, turning heat back to medium.
Whisk until it begins to boil and becomes smooth and thick.
Add salt and pepper to taste then remove from heat.
Add 2 cups cheese and mix well until cheese is melted.
Finally, stir in chopped spinach and spaghetti squash. Pour into a baking dish.
Top with grated parmesan cheese. As much as you would like. I use about 1/4 cup.
Bake at 375 degrees for 25-30 minutes until golden and set.
Dinner is served!
Your Spaghetti Squash and Spinach Casserole is delicious. The blend of flavors, especially with the Italian cheese, is just perfect.
This casserole is a taste sensation! The blend of spaghetti squash and spinach is a winner. The flavors are so yummy, and the dish is hearty and satisfying. Thanks for sharing this delightful recipe—I’ll definitely be making it again!
this looks so delish and sounds so easy to make and healthy too.. adding it to my to-make-soon list
I’d love to cook a spinach casserole. I haven’t cooked with spinach much but it’s something cheap and easily found on our groceries, so I’m going to give it a try.