Baked Spaghetti Squash Casserole

Tuesday, January 6, 2015

I might have set my fitness month for March, but that doesn't mean I can't prepare for it now. Suzy Q and I made this amazing baked spaghetti squash casserole to take to a dinner. I have to say some people were skeptical, but once we all tried said healthy casserole, it became a quick fan favorite.


5 1/2 cups cooked spaghetti squash (1 large or 2 small spaghetti squash-- cooking directions below)
1 tbsp butter
1/2 tbsp olive oil
1/4 cup white onion, minced (optional)
1/4 cup flour
2 1/2 cups milk
1 1/2 cup sharp cheddar cheese, shredded
4 cups baby spinach
parmesan cheese, grated (to top dish)

Cooking the Squash (Microwave Method):

1. Wash spaghetti squash. Poke holes all over squash with a knife. Place paper towel in microwave and squash on top of paper towel.

2. Microwave for 7 minutes then rotate 180 degrees and microwave again for 6 minutes to cook squash evenly. Make sure the squash is cooked all the way through by piercing the middle (should pierce fairly easily).

3. Be careful getting the squash out of the microwave. It will be hot. Let it cool down just a bit. Cut it in half lengthwise, remove and throw out the seeds. With a spoon separate the flesh from the shell. It should scoop out easily and look like spaghetti. If it is not scooping out easily, try cooking it a little bit longer.

Preparing Baked Spaghetti Squash Casserole:

4. Preheat your oven to 375 degrees. While you wait, heat the butter and olive oil in a large sauce pan over medium heat.

5. Add the onions and cook until they are becoming golden.

6. Add the flour and whisk to combine. Lower the stove to medium low and stir the butter/flour mixture occasionally.

7. Slowly add the milk and whisk continuously over medium heat. Stir mixture until it becomes smooth and creamy and starts to simmer. Stir until sauce thickens. You will want to make sure this sauce is thick enough that it doesn't come out in one stream. You don't want the casserole to be watery.

8. Remove the sauce from heat and stir in the shredded cheddar cheese. You want your sauce and cheese to be a smooth combination.

9. Season with salt and pepper. After seasoned, add 5 1/2 cups cooked spaghetti squash as well as the spinach and combine them together.

10. Transfer your whole spaghetti squash, spinach, sauce mixture to a baking dish and sprinkle with Parmesan cheese.

11. Bake casserole for 40 to 45 minutes or until it is bubbly and golden brown on top.

12. Once removed from the oven, let the casserole sit for 5 or so minutes to finish cooking. Serve and enjoy this healthy, yet delicious meal!


Do you have any healthy recipes for the new year?

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