Italian Spaghetti Squash Casserole
- 2 large spaghetti squash
- 3 cups fresh spinach
- 1 large yellow onion
- 3 cloves of garlic
- 1 bunch fresh Italian flat-leaf parsley
- 1/4 cup low-sodium veggie broth
- 1/4 cup unsweetened, plain almond milk
- 1 large egg
- 1 pinch of salt and freshly ground pepper, to taste
- Preheat the oven to 415 degrees F. Line a baking sheet with parchment paper. Set aside. Place 1 spaghetti squash in a large mixing bowl, add 1/4 c. of water, and cover the bowl with plastic wrap.
- Place the bowl inside the microwave and microwave for 7-10 minutes, or until the spaghetti squash is tender on the exterior and can be pierced with a knife.rnRepeat with the 2nd spaghetti squash.
- Cut both squashes in half, lengthwise.rnScoop out the seeds and discard. Sprinkle the insides of the squash halves with salt and pepper and place face down on the baking sheet.
- Bake for 45 minutes to 1 hour until golden brown on the inside. In the meantime, place the spinach in a large non-stick skillet over low heat. Cover the skillet with a lid and let the spinach wilt.
- Place the onion, garlic, and parsley in the bowl of a food processor and process on high until finely chopped.rnPlace the onion mixture into the pan with the spinach. Add the broth and almond milk and bring the mixture to a simmer.rnLower the heat and mix in the egg.
- Once the squash is finished roasting, let cool completely.rnScoop out the inside of the squash into a large mixing bowl.rnPlace the spinach mixture into the mixing bowl with the squash.rnAdd the salt and pepper and check seasoning to your liking.
- Stir everything together to distribute evenly.rnSpread the squash mixture evenly into a 13x9 baking dish greased with cooking spray. Bake at 400 degrees for 45 minutes to 1 hour or until golden around the edges. Let cool slightly before serving.
squash, fresh spinach, yellow onion, garlic, fresh italian, veggie broth, milk, egg, salt
Taken from food52.com/recipes/24186-italian-spaghetti-squash-casserole (may not work)