There are endless ways to prepare a spaghetti squash.
You can simply microwave it (if you’re lazy like moi), or you can bake it in the oven if your patient so the insides get nice and tender. When you cut into this baby, all you need to do is remove the seeds and create “spaghetti strands” with a fork.
Top it with your favorite marinara sauce, or be creative with it and make it into a casserole or pizza crust.
I’m going to share with you a delicious protein packed casserole dish that the family is sure to love.
But first, how do you prepare this spaghetti squash?
- Preheat oven to 375 F.
- Poke holes into your spaghetti squash, and run under the water to rinse. Next, steam your spaghetti squash in the microwave for at least 5 minutes (or more, depending on the size).
- Cut open your spaghetti squash, and remove the seeds. Then place on a baking sheet sides down, and fill the baking sheet half-way with water.
- Bake in the preheated oven for at least 25-30 minutes.
- Finally, gently create your spaghetti strands with a fork.
Now that you have prepped your spaghetti squash, here is a recipe to create with it!
Cheesy Spaghetti Squash Casserole
- 1 medium spaghetti squash (about 2-3 cups cooked strands)
- 1 package (frozen or fresh) spinach
- 1 cup 2% milk cottage cheese
- 1/4 cup sharp cheddar cheese
- salt and pepper, to taste
- parmesan cheese, (optional)
- Cook your spaghetti squash according to the instructions provided above.
- Then, mix together your spaghetti squash, spinach, cottage cheese, cheddar cheese, and seasonings.
- Place into a medium casserole dish, and top with parmesan cheese.
- Bake in the oven for 20-25 minutes, or until your cheese is melty and brown at the edges.
Macros (for 2 servings):
- Calories: 244 kcal
- Carbs: 19 g
- Protein: 23 g
- Fiber: 2 g
- Fat: 6.5 g