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.
Nutrition Information
Amount per serving
Calories360
Total Fat16g
Saturated Fat6g
Cholesterol35mg
Sodium1090mg
Total Carbohydrate42g
Dietary Fiber11g
Sugars19g
Protein16g