Nest and Sparkle

Spaghetti squash casserole

June 24, 2009 at 10:06 pm Leave a comment

I first had spaghetti squash a few years ago, and I’ve been a big fan ever since. Here’s a recipe for a simple supper that’s really quick and easy.

1 spaghetti squash
1 small onion, finely diced
3 cloves of garlic, minced
2 tablespoons vegetable oil
1-1/2 cups of crushed tomatoes
1 cup chopped fresh spinach
1/4 cup chopped cilantro
1/4 cup crumbled goat cheese

Cut spaghetti squash in half. Place in a casserole dish along with about 1″ of water. Microwave for 10 minutes (or longer, depending on your micro) until soft. You should be able to easily scrape out the squash and it will look just like spaghetti, as the name suggests. Drain the water from the casserole dish and scoop the squash into it. Mix in cilantro and some fresh ground pepper.

When the squash is cooking, saute the onion and garlic in oil for 2-3 minutes until onion is tender. Stir in tomato sauce and spinach. Pour tomato sauce over spaghetti squash and top with goat cheese. Bake in 375F oven for 20 minutes and serve.

Entry filed under: Cooking, Gluten Free. Tags: cilantro, gluten-free, goat cheese, spaghetti squash, spinach, tomatoes, vegetarian, veggies.