Colorful and full of fresh flavors, this spaghetti squash casserole is a lightened up, gluten-free version of a weeknight classic. Toss your spaghetti squash in the oven as you prep the rest of your ingredients. Dinner will be on the table before you know it!
Serving Size: ⅛ casserole (279g)
Prep Time: 1 hour
Total Time: 1 hour and 30 mins
Nutrition Facts: 249 calories / 19g carbs / 21g protein / 10g fat
- 1,000g cooked spaghetti squash (4-5 lb raw)
- 2 teaspoons (9g) olive oil
- 1 large (45g) carrot (peeled and finely diced)
- 2 ribs (80g) celery (finely diced)
- 1 large (250g) onion (diced)
- 4 cloves (12g) garlic (minced)
- 1 lb (454g) ground chicken breast
- 1 tablespoon (16g) tomato paste
- 1 15 oz (411g) can diced tomatoes
- 1 cup (250g) “Newman’s Own” marinara sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon (16g) balsamic vinegar
- 1 ½ c (168 g) “Kraft” part skim shredded mozzarella cheese
- To cook the raw spaghetti squash, start by preheating the oven to 400 degrees and lining a baking sheet with aluminum foil. Spray liberally with nonstick cooking spray.
- Lay the spaghetti squash horizontally on your cutting board. Taking a firm grip of the squash, use a large chef’s knife to carefully slice off the top and bottom edges. Reposition the squash so it’s standing upright and slice downwards, slicing the squash into two equal halves.
- Scoop out any seeds and place each half on the prepared sheet tray, cut-side down. Bake 45-50 minutes, until the flesh is tender and easily pierced with a fork. Remove from the oven and let rest while you work on your sauce.
- Reduce oven to 375 degrees and spray a 9×13 in a casserole dish with nonstick cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Add carrots, celery, and onion and sauté until the onions are translucent and the carrots and celery are beginning to soften – about five minutes. Add garlic and cook until fragrant, about 30 seconds more.
- Add the ground chicken and cook, stirring often, until cooked through and no pink remains.
- Add tomato paste, diced tomatoes, marinara, Italian seasoning, salt, and pepper, and turn the heat to low. Allow the sauce to simmer for 5-10 minutes, stirring occasionally, to enhance the flavor.
- While the sauce is simmering, take a fork to the inside of your spaghetti squash, running it through the flesh to create spaghetti-like strands. Measure out 1000 grams of the strands into a large bowl and set aside.
- Once your sauce has finished simmering, stir in the balsamic vinegar and pour over the cooked spaghetti squash. Mix well and transfer to a casserole dish.
- Cover the casserole with an even layer of cheese then bake for 25 minutes, until the top is gold and bubbly.
- Let sit for ten minutes. Slice, serve, and enjoy!
- Use any brand of marinara sauce (macros may vary slightly).
- To freeze, cover tightly and place in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in a 350 degree oven until warmed through.
- When prepping your squash, briefly microwaving it ahead of time will make it far easier to cut. Poke the flesh with a fork and microwave for 3-4 minutes before starting, then proceed as directed.
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