Spaghetti squash is a mild squash that is low carb and high in nutrients (including fiber, vitamin C, vitamin B6, vitamin A, and folate. ) It can, however, be a tricky vegetable to know how to prepare. Trust me, there are SO many creative ways to incorporate it into your diet besides replacing pasta. So, whether you have an abundance in storage from your garden or want to pick one up from your local grocery store, here is a delightful recipe for you to try!
Spaghetti Squash Casserole
½ Spaghetti Squash
2 cups Raw Swiss Chard
1 large diced Onion
3 cloves of minced Garlic
1-2 Tbs. Coconut oil
1 Tbs. dried Cilantro
½ tsp dried Rosemary
1 tsp Pepper
2 tsps Himalayan salt
½ cup Mozzarella or Nutritional Yeast Flakes
Preheat the oven to 350°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Spread the inside of the squash with coconut oil and sprinkle with salt and pepper. Place on a cookie sheet or baking dish. (You can bake both. Use the second half if you double this recipe or stick the cooked squash in the fridge or freezer for later.)
Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
While the squash is in the oven, sauté the swiss chard, onion, and garlic in coconut oil.
Remove squash from the oven and flip it so that its cut side up. Cut squares into the squash and remove in chunks. Grease an 11 by 7” baking dish. Add the squash and sautéed vegetables. Season with cilantro, rosemary, pepper and salt. Add 2 eggs. Mix together. (I found that mixing right in the baking dish works great. Less dishes! However, if preferred, you can add all the contents to a bowl, mix, and then put in your baking dish.)
Top with mozzarella cheese or nutritional yeast flakes.
Bake for 20-30 minutes, until egg is cooked and casserole is lightly brown.