My friend Dasi recently informed me that she is on a gluten free diet and that she would like to see more gluten free recipes on my blog. I don’t think she realizes that most of my recipes are gluten free, I just don’t normally call them “gluten free”. Even my recipes that aren’t gluten free can typically be made with gluten free ingredients. I’ll try to indicate that more often because I know many people are gluten free these days. That brings me to today’s recipe, which was inspired by one of my favorite bloggers, Andrea of Andrea’s Wellness Notes. A few weeks ago Andrea posted her rendition of a spaghetti squash casserole. I loved her idea so I came up with a casserole of my own. Thanks for the inspiration, Andrea!
Savory Spaghetti Squash Casserole
(Makes 2 giant servings!)
1-15.5 ounce can fire-roasted tomatoes
1 medium-sized spaghetti squash, cooked**
2 cups fresh mushrooms
1 cup raw broccoli
1 tsp. olive oil
3 T fresh parmesan cheese
Creamy Greek yogurt (amount varies)
Preheat oven to 350 degrees. Heat a saute pan to medium and add the olive oil, then the fresh (cleaned!) mushrooms. Saute until they are nice and soft. In a 9 x 5 x 3baking dish (or similar size) spread an even layer of the canned tomatoes on the bottom. Next, spread a layer of the sauteed mushrooms and fresh broccoli (~1 half of the total amount of each). Next, spread a thick layer of the spaghetti squash, followed by 1 T parmesan cheese. Repeat these steps until all of the ingredients are gone! Bake for ~ 55 minutes. Take out of oven and let cool for about 5-10 minutes. Plate your casserole and add a dollop of creamy Greek yogurt.
** Cook spaghetti squash by baking it in an oven set to 400 degrees, for about an hour. Be sure to poke holes in it before you start to bake it, and cut it in half halfway into the baking process. You could also microwave it for about 12-15 minutes, if you’d prefer a faster method. Again, poke holes in it before putting it in the microwave **
You can’t beat this! I mean, a tasty meal that scores an “A” and that is only 180 calories?! Yeah, amazing, I know. Check out all of that vitamin C and vitamin A (all thanks to the nutrient dense spaghetti squash). When people come into the store asking me for vitamin C supplements, I always want to run to the produce section and grab them; 1 squash, 1 bell pepper, and an orange. More than enough vitamin C for the day! And of course getting nutrients from food is a far more effective way to prevent disease and flu/colds.
QUESTION: Do you like spaghetti squash? What’s your favorite way to consume spaghetti squash?
Before I end this post, I want to thank you for all of your wedding vow and centerpiece tips/ideas you provided on my last post. If you have any others, I’m all ears!