Improvised Spaghetti Squash Casserole |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is something I just whipped up with some leftover spaghetti squash I had, because I was sick of eating it the normal way. One squash goes a long way with me so I've had a lot of leftovers. Ingredients:
leftover, already cooked spaghetti squash (probably about half a squash) |
!/2 cup fresh, uncooked spinach, rinsed and chopped or ripped into bite-sized pieces |
1/2 cup uncooked broccoli, chopped very small |
1/4 cup ricotta cheese |
3/4 cup spaghetti/marinara sauce |
1/3 cup shredded asiago cheese |
salt and pepper to taste |
handful of panko bread crumbs (optional) |
Directions:
1. 1. Preheat the oven to 375
2. 2. Mix the squash, spinach, broccoli, ricotta, salt and pepper in a small baking dish. I found using a fork worked best for really mixing in the riccota.
3. 3. Pour in the marinara and use the fork to mix it through
4. 4. Top with the asiago and bread crumbs.
5. 5. Cover loosely with foil and bake until the cheese is melted and everything is bubbly and delicious.
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