SPAGHETTI SQUASH AND FETA CHEESE CASSEROLE

Spaghetti Squash and Feta Cheese Casserole image

I needed a way to jazz up some spaghetti squash when I was running out of marinara sauce and just started pulling stuff out of the fridge. It came out great. The amounts are approximate and you can adjust to suit your own style/taste. Garlic and olives would probably be great in this too, even capers. What the heck, throw it all in.

Provided by Tracy Gromer

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 2h10m

Yield 12

Number Of Ingredients 8

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Ingredients

1 spaghetti squash, halved and seeded
salt and ground black pepper to taste
3 Roma tomatoes, diced
1 small onion, diced
1 cup crumbled feta cheese
2 cups spinach, or more to taste
1 ½ cups spaghetti sauce
1 cup shaved Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place squash face down in a baking pan; pour in water to 1/2 inch.
Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, about 15 minutes.
Scrape squash flesh into spaghetti strands with a spoon; place into a bowl. Season with salt and pepper.
Spread squash, tomatoes, onion, feta cheese, spinach, and spaghetti sauce in 3 even layers in a casserole dish. Top with Parmesan cheese.
Bake in the preheated oven until Parmesan cheese is melted and bubbly, 30 minutes to 1 hour.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 10 g, Cholesterol 17.6 mg, Fat 5.8 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 396.8 mg, Sugar 3.7 g