Italian-Style Spaghetti Squash Casserole
This Italian-Style Spaghetti Squash Casserole is such a flavorful, simple, and healthy dinner casserole when you are craving comfort food! It's low carb, gluten-free, and hearty!
Servings: 4
Ingredients
Spaghetti Squash:
- 1 Spaghetti squash sliced in half and seeds scooped out
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
Other Ingredients:
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic crushed
- 3 handfuls fresh spinach
- 1 lb. organic boneless chicken breasts baked or boiled and shredded
- 1 cup tomato sauce of choice homemade or store-bought
- 1 egg
- 1 1/2 tablespoons Italian seasoning more to taste
- 1/2 tsp red pepper flakes more to taste
- 1 tablespoon garlic powder
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- Optional: 1/4 cup fresh parmesan cheese more for topping
Instructions
- Preheat the oven to 375 °F.
- Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
- Line baking sheet with parchment paper.
- Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
- Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
- In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
- Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.
- Transfer entire mixture to a baking dish.
- Sprinkle with fresh parmesan and red pepper flakes
- Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
- Serve warm!
Nutrition
Calories: 287kcal | Carbohydrates: 7.7g | Protein: 36g | Fat: 12.3g | Saturated Fat: 3.1g | Cholesterol: 142mg | Sodium: 980mg | Fiber: 1.4g | Sugar: 2.8g