This recipe idea came from a wonderful food blog http://www.Lemonsandbasil.com. I altered it and added more cheese. The recipe calls for 2 cups but you can use as much or as little as you want depending on how cheesy you like your casseroles. I am not here to judge. I LOVE cheese.
- 1 medium spaghetti squash
- 1 tbsp Olive Oil
- 3 sweet onions, sliced thin
- 1 red bell pepper, chopped
- 2 packages baby spinach
- ½ cup plain Greek yogurt
- 1 egg
- 1 tsp crushed red pepper flakes (optional)
- salt and pepper to taste
- 2 cups spaghetti sauce (I used Trader Joe’s traditional Marinara)
- 2 cups part skim mozzarella cheese, shredded
- ½ cup Parmesan cheese
- 1 cup seasoned bread crumbs or panko bread crumbs
- 1 tsp smoked Paprika
- Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender.
- Meanwhile, heat the olive oil, add the onions and cook over medium heat, stirring occasionally until they are golden and caramelized – about 20 minutes. Add red pepper and cook until tender. Add spinach and continue cooking another 2-3 minutes, or until spinach is cooked and wilted. Remove from heat.
- Once squash is cooked and cooled, use a fork to shred flesh into large bowl. At this point, increase oven temperature to 400 degrees.
- Add egg, Greek yogurt, chili flakes and half of bread crumbs and Parmesan cheese. Season with salt and pepper and stir to combine. Stir in the Squash mixture until combined.
- Pour 1 cup spaghetti sauce into 2 quart baking dish. Next, spoon spaghetti squash mixture over sauce and spread evenly. Sprinkle with 1 cup of Mozzarella cheese. Add another cup of spaghetti sauce, spread evenly then top with 1 cup mozzarella cheese, parmesan cheese and remaining bread crumbs. Sprinkle smoked paprika over the bread crumbs.
- Bake at 400 degrees for 20-25 minutes, or until lightly browned.
- Top with Parmesan cheese if desired.