Improvised Spaghetti Squash Casserole
From primalux 16 years ago
- 30 minutes to make
- Serves 4
This is something I just whipped up with some leftover spaghetti squash I had, because I was sick of eating it the normal way. One squash goes a long way with me so I've had a lot of leftovers.
Ingredients
- Leftover, already cooked spaghetti squash (probably about half a squash) shopping list
- !/2 cup fresh, uncooked spinach, rinsed and chopped or ripped into bite-sized pieces shopping list
- 1/2 cup uncooked broccoli, chopped very small shopping list
- 1/4 cup ricotta cheese shopping list
- 3/4 cup spaghetti/marinara sauce shopping list
- 1/3 cup shredded asiago cheese shopping list
- salt and pepper to taste shopping list
- handful of panko bread crumbs (optional) shopping list
How to make it
- 1. Preheat the oven to 375
- 2. Mix the squash, spinach, broccoli, ricotta, salt and pepper in a small baking dish. I found using a fork worked best for really mixing in the riccota.
- 3. Pour in the marinara and use the fork to mix it through
- 4. Top with the asiago and bread crumbs.
- 5. Cover loosely with foil and bake until the cheese is melted and everything is bubbly and delicious.
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments