Spaghetti Squash Casserole

This is a comforting and cheesy vegetarian dish without the carb-laden pasta guilt. Try it for Meatless Monday!

  1. Pre-heat Oven to 375 F
  2. Slice 1 Spaghetti Squash lengthwise, scoop out seeds and pulp
  3. Spray rimmed baking tray with olive oil cooking spray, place Spaghetti Squash cut-side down
  4. Bake at 375 F for 45 minutes or until tender
  5. Meanwhile, fold together the following in a large mixing bowl
    • 1 egg beaten
    • 2 cups Ricotta Cheese
    • 1 clove Garlic chopped finely
    • 6 fresh Basil leaves chopped finely
    • 3 cups Baby Spinach
    • Season with ¾ tsp coarse salt and ¼ tsp black pepper
  6. Pull apart the Spaghetti Squash with a fork, gently stir it into the other ingredients
  7. Empty the contents of the bowl into an 8×8 casserole dish, spread evenly
  8. Layer 1 cup of Pasta Sauce evenly on top
  9. Top the casserole with 2 cups shredded Mozzarella Cheese
  10. Bake at 375 F for 25 minutes or until the cheese is bubbling and beginning to brown