Spinach & Spaghetti Squash Marinara Casserole Recipe
Spinach & Spaghetti Squash Marinara Casserole
Craving oodles of noodles but trying to stay low carb? This Spinach & Spaghetti Squash Marinara Casserole might just do the trick. Pro Tip: Cook the spaghetti squash halves cut-side down on a baker’s rack to ensure perfectly cooked ‘noodle’ strands without too much moisture!
Serves: 4Prep: 10 minutesCook: 1 hourTotal: 1 hour 10 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1 large spaghetti squash (about 3 lbs.)
- 2 tsp. olive oil, divided
- 1⁄2 onion, diced
- 1 package Simple Truth Organic Frozen Leaf Spinach, 12 oz.
- 1 jar Simple Truth Organic Marinara Sauce, 25 oz.
- 1 dash salt & pepper, to taste
- 1 cup gruyere cheese, shredded
Directions
- Preheat the oven to 400°F. Place a baker’s rack inside of a rimmed baking sheet. Spray with cooking spray.
- Cut the spaghetti squash lengthwise. Scoop out the pulp and seeds. Drizzle with a teaspoon of olive oil and season with salt and pepper. Place the squash cut side down on the prepared baker’s rack. Prick the skin with a fork.
- Cook the squash for 30 minutes, until the noodles just begin to pull apart easily with a fork. Remove from heat and allow it to cool enough so you can easily handle the squash. Increase the oven temperature to 450°F.
- Use a fork to remove the spaghetti strands from the sides of the squash and place in a bowl.
- While the squash is cooking, thaw the spinach in the microwave until it is no longer frozen, but not hot. Use a cheesecloth or clean flour sack to squeeze as much liquid as possible out of the spinach. Set aside.
- In a large skillet, heat the remaining teaspoon of oil over medium heat. Add the onion and cook for 2-3 minutes, or until softened. Stir in the spinach and marinara sauce. Bring to a simmer, then stir in the spaghetti squash strands. Taste the mixture and season with salt and pepper as needed.
- Pour the mixture out into a greased 1.5 qt baking dish. Top with shredded cheese. Bake for 20 minutes or until the mixture is bubbly and the cheese has melted.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Serves: 4
Ingredients
- 1 large spaghetti squash (about 3 lbs.)
- 2 tsp. olive oil, divided
- 1⁄2 onion, diced
- 1 package Simple Truth Organic Frozen Leaf Spinach, 12 oz.
- 1 jar Simple Truth Organic Marinara Sauce, 25 oz.
- 1 dash salt & pepper, to taste
- 1 cup gruyere cheese, shredded
Directions
- Preheat the oven to 400°F. Place a baker’s rack inside of a rimmed baking sheet. Spray with cooking spray.
- Cut the spaghetti squash lengthwise. Scoop out the pulp and seeds. Drizzle with a teaspoon of olive oil and season with salt and pepper. Place the squash cut side down on the prepared baker’s rack. Prick the skin with a fork.
- Cook the squash for 30 minutes, until the noodles just begin to pull apart easily with a fork. Remove from heat and allow it to cool enough so you can easily handle the squash. Increase the oven temperature to 450°F.
- Use a fork to remove the spaghetti strands from the sides of the squash and place in a bowl.
- While the squash is cooking, thaw the spinach in the microwave until it is no longer frozen, but not hot. Use a cheesecloth or clean flour sack to squeeze as much liquid as possible out of the spinach. Set aside.
- In a large skillet, heat the remaining teaspoon of oil over medium heat. Add the onion and cook for 2-3 minutes, or until softened. Stir in the spinach and marinara sauce. Bring to a simmer, then stir in the spaghetti squash strands. Taste the mixture and season with salt and pepper as needed.
- Pour the mixture out into a greased 1.5 qt baking dish. Top with shredded cheese. Bake for 20 minutes or until the mixture is bubbly and the cheese has melted.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Amount per serving | |
---|---|
Calories | 360 |
Total Fat | 16g |
Saturated Fat | 6g |
Cholesterol | 35mg |
Sodium | 1090mg |
Total Carbohydrate | 42g |
Dietary Fiber | 11g |
Sugars | 19g |
Protein | 16g |