Clean Eating Spaghetti Squash Casserole
Photo by Amy Angelo
The perfect casserole for cozy weather. The whole dish is made from vegetables, and makes an amazing main dish. It’s got the same comforting delicious flavors of lasagna with out all the guilt and all the work. Did I mention this casserole comes together so easily?!?! Simply roast a spaghetti squash, saute kale, and combine with sun-dried tomatoes, nutritional yeast, and a touch of salt then simply bake. It gets even better after a few days, making it an amazing meal prep dish.
Katie’s Spaghetti Squash Bake
Yield: 5 servings
1 small spaghetti squash
Olive oil
6 cloves garlic, minced
Pinch chili flakes
1 bunch curly leaf kale, cleaned + de-stemmed + shredded
Juice of 1/2 lemon, or more to taste
1/2 cup sun-dried tomatoes packed in oil (Costco brand recommended)
1/2 cup nutritional yeast
1 cup jarred marinated artichoke hearts, loosely chopped
Salt to taste, about 1 - 2 teaspoons
Bake spaghetti squash by pre-heating oven to 375. Slice off ends of squash and cut into 3 or 4 circular chunks. Remove seeds. Place on a parchment lined baking sheet. Drizzle with oil and salt. Bake for 40 to 60 minutes or until squash is lightly golden, turning periodically. Let cool slightly. Use a fork to tear away at noodles.
Sauté kale by heating a large non-stick pan over medium-low heat. Once hot, cover the pan completely with olive oil. Once oil is hot, add minced garlic and chili flakes. Sauté until fragrant, about 2 to 3 minutes. Add kale and sauté until wilted, adding kale in batches if needed as to not overwhelm the pan. Season with lemon juice and salt.
In a casserole or brownie dish, combine spaghetti squash noodles, sautéed kale, sun-dried tomatoes, nutritional yeast, and artichoke hearts. Salt to taste.
Bake casserole at 375 uncovered for 20 minutes. Enjoy warm.
Photo by Amy Angelo
