Spaghetti Squash Italian-Style Casserole

Ingredients

• Squash

  Winter, spaghetti, raw

  2 medium squash or 3.18kg

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Spinach

  Raw

  6 cup or 180g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Tomato sauce

  Canned

  2 cup or 490g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Italian Seasoning

  Shoppers Value

  4 ½ tsp or 18g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Garlic powder

  Spices

  1 tbsp or 10g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Salt

  Table

  ½ tsp or 3g

• Onions

  Raw

  1 small or 70g

Directions

1. Preheat the oven to 375 F.
2. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
3. Line baking sheet with parchment paper.
4. Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool. While spaghetti squash is cooking, bake or boil the chicken breasts until done. When cool, shred. (Unless using pre-made chicken or rotisserie chicken).
5. Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside. Thoroughly drain the squash so the casserole isn't too juicy.
6. In a small skillet over medium-heat, heat oil and saute garlic and onion. Add spinach and saute until wilted.
7. Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.
8. Transfer entire mixture to a baking dish.
9. Sprinkle with fresh parmesan and red pepper flakes
10. Bake at 375 F for 10 minutes. Broil on high for 3-5 minutes.
11. Serve warm!
12. Recipe by: Lexi (source: https://lexiscleankitchen.com/italian-style-spaghetti-squash-bake/)