Sunday, 11 January 2015

Caprese Spaghetti Squash Casserole

Love spaghetti squash? Then you should give this delicious caprese spaghetti squash casserole a try! 



Start by cooking your spaghetti squash. You can either cook the squash in the oven or microwave (see asterisk below for cooking instructions.)


In a bowl, combine cooked spaghetti squash (approximately four cups) with three cups of chopped baby spinach, two cups of diced tomatoes, two minced garlic cloves, three teaspoons of basil paste, two teaspoons of extra virgin olive oil, three quarter cups of shredded light mozzarella cheese, and sea salt and freshly ground pepper to taste. 


Mix until well combined and transfer to a casserole dish. 


Top casserole with tomato slices (optional) and a quarter cup of shredded light mozzarella cheese. 


Bake at 350°F for 30 minutes, then broil for an additional 3 minutes for cheese to brown. Remove from oven and let cool before serving. 


Caprese Spaghetti Squash Casserole
Makes 4 servings

Ingredients

4 cups spaghetti squash, cooked*
3 cups baby spinach, chopped
2 cups tomato, diced
2 garlic cloves, minced
3 tsp basil paste
2 tsp extra virgin olive oil
3/4 cups light mozzarella cheese, shredded + 1/4 cup for topping
Sea salt & freshly ground pepper to taste
Tomato slices (optional)

*cooking instructions - Cut squash along length and remove seeds. Bake: Place cut side down on a pan and bake at 375°F for 45 minutes. Microwave: Place cut side down on a microwaveable plate and cook on high for 7-10 minutes. Pull out vegetable strands with a fork. 

Instructions

  1. Preheat oven to 350°F.
  2. In a bowl, combine cooked spaghetti squash, spinach, tomatoes, garlic, basil paste, olive oil, mozzarella cheese (keep 1/4 cup aside for topping), sea salt and freshly ground pepper. 
  3. Transfer mixture to a casserole dish. Top with tomato slices (optional) and remaining mozzarella cheese. 
  4. Bake for 30 minutes then broil for an additional 3 minutes for cheese to brown. 
  5. Remove from oven and let cool before serving. 
Note: Because of the high water content in the tomatoes, once the casserole is cooked, there will be water in the dish. You can simply strain this out. 

Makes 4 servings. Each serving is approximately 180 calories.