Spaghetti Squash and Spinach Casserole

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! Hope you enjoy this 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
10oz 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

Directions:

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.

Adapted from www.skinnytaste.com

The steps to cook a spaghetti squash are easy:

1. Cut in half and scoop out seeds.

2. Place cut side up on a baking sheet and bake at 375 degrees for 1 hour.

3. Using a fork shred the squash and TaDa! it looks just like spaghetti! Discard the shell.

4. Place squash in a bowl until ready to mix into your casserole.

5. Tasty in casseroles but also on it’s own with some butter and cheese or as a “faux pasta” with marinara sauce!

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.

I have made this as a freezer meal in a large disposable container but I have also prepared it at home in individual ramekins for an elegant presentation and meal!