Spaghetti Squash Casserole

Main Courses


1 large spaghetti squash (approx. 3 lbs)
2 tsp olive oil
1/2 cup onion
2 cloves garlic, smashed and minced
2 cups mushrooms, chopped
1.5 cups fresh spinach, chopped
1 plum tomato, chopped
1.5 cups ricotta cheese
1 egg white (optional)
2/3 cup Parmesan cheese
2 tsp Italian seasoning blend
1/2 tsp dried basil
1/2 tsp garlic powder
salt and pepper, to taste
1/2 cup spaghetti sauce
2 oz grated mozzarella

Heat oven to 400 degrees. Slice spaghetti squash in half lengthwise and scoop out the seeds. To make cutting easier, poke a few holes in the squash and microwave it whole for about five minutes to soften it. Rub the cut side of the squash with a small amount of olive oil and place in a baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Bring a pan or skillet to medium-high heat with a drizzle of olive oil and sauté onion until tender and slightly golden, then add garlic and mushrooms and continue to cook until softened. Set aside. In a large bowl, combine ricotta, egg white, Parmesan cheese, spinach, Italian seasoning, basil, and garlic powder. Drain the mushroom/onion mixture and add to the bowl along with chopped tomato. Mix well, adding a little salt and pepper to taste. Once the squash is ready, allow to cool slightly, then use a fork to separate the interior into spaghetti-like strands. Coat a baking dish with olive oil and add strands of spaghetti squash, top with cheese and veggie filling and mix. Add a layer of red sauce and top with mozzarella cheese. Bake at 350 degrees until hot and bubbly, approximately 20-25 minutes.