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Spaghetti Squash Casserole

Spaghetti squash casserole
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This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 teaspoon olive oil
  • 2 cups baby spinach
  • 1 14-ounce can quartered artichoke hearts, chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1/4 cup basil pesto
  • 1 teaspoon kosher salt
  • 4 ounces fresh mozzarella, torn into pieces
  • 1/2 cup grated Parmesan cheese,  plus additional for sprinkling

Instructions

  1. Cook the spaghetti squash: Roasted Spaghetti Squash (takes about 1 hour total) or Instant Pot Spaghetti Squash (takes 30 minutes total). You can cook the spaghetti squash in advance and refrigerate until preparing: just bake it longer in the final step until fully warmed through.
  2. Let the spaghetti squash drain for 10 minutes, as instructed in the cooking method above. (This makes sure that the casserole does not have extra liquid.)
  3. Preheat the oven to 400 degrees Fahrenheit (if not already roasting the squash).
  4. While the spaghetti squash cooks, roughly chop the spinach, artichoke hearts, and sun dried tomatoes.
  5. In a large bowl, combine the warm squash strands, spinach, artichokes, sun dried tomatoes, pesto, salt, mozzarella, and the Parmesan cheese. Stir until thoroughly combined and transfer to a medium casserole dish. Sprinkle the top with additional Parmesan cheese. Bake at 10 to 12 minutes until the mozzarella cheese is melted. Serve immediately.

Find it online: https://www.acouplecooks.com/spaghetti-squash-casserole/