Spaghetti Squash and Spinach Casserole

Nicole Hood — Sat, 22 Mar 2014 21:40:00 +0000

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

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!

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Spaghetti Squash and Spinach Casserole