Spaghetti Squash Casserole

Savory Eats

As you know, last weekend was a fat one. So I decided to lighten things up last night for dinner...

Loaded with veggies and lacking in calories, you won't believe how tasty and filling this dish is!

I came up with this delicious creation by adapting a collection of recipes. I love love LOVE spaghetti squash because it is so fascinating and healthy (plus, it can be used a zillion ways...see my Spaghetti Squash Faux-sta). This casserole, in particular, reminds me of lasagna (but healthy). So check it out...

Ingredients:

• One spaghetti squash, steamed
• One large zucchini, sliced
• 1/2 cup shaved carrots
• 1/2 yellow onion, chopped
• One small head of broccoli, chopped
• 1 cup sliced mushrooms
• 1/2 cup light sour cream (or ricotta cheese)
• 3/4 cup shredded Parmesan cheese
• 3 tablespoons Italian bread crumbs
• Olive oil
• 4 garlic cloves, chopped

Recipe:

-Cut the spaghetti squash in half and steam in a pot for 10 minutes. Scrape the insides of the spaghetti squash out into a bowl. Sprinkle the squash with some olive oil, salt, and pepper to taste. Set aside.

-Spray a Pyrex baking dish with Pam cooking spray and set aside.

-Begin by chopping up all the vegetables as directed in the ingredients.

-Chop the garlic cloves and saute in about 2 tablespoons of olive oil until golden brown. Add the onions and saute until soft. Add the zucchini and carrots and saute until soft and lightly browned. Set aside.

-Saute the broccoli and mushrooms in olive oil, salt, and pepper until soft and lightly browned. Set aside.

...Now comes the layering...

Spread the zucchini/carrot/onion mixture on the bottom of the Pyrex dish. Sprinkle 1/4 cup Parmesan cheese on top.

Spread a thin layer of spaghetti squash on top of the cheese. Spread 1/4 cup light sour cream (or ricotta cheese) on top of the squash and sprinkle another 1/4 cup Parmesan cheese. Top with broccoli/mushroom mixture.

Spread another thin layer of spaghetti squash. Spread 1/4 cup light sour cream (or ricotta cheese) on top of the squash and sprinkle another 1/4 cup Parmesan cheese. Top with 3 tablespoons of Italian bread crumbs.

-Bake the dish at 400 degrees for about 20 minutes (until the breadcrumbs are golden brown).

Lastly...enjoy your healthy dinner!

Nat sauteed some chicken sausage on the side to add protein to the meal (a good idea if you're feeding boys).