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      Pesto Spaghetti Squash Casserole

      • January 7, 2015
      600 600 Curry Girls Kitchen

      Pesto Spaghetti Squash Casserole is  a Curry house Monday Night Italian dinner favorite. It’s a dish that satisfies literally every food intolerance or allergen! Once all the girls (Megs has 3 sisters), all started becoming more aware of their simple carbohydrate intake I would find alternatives that met everyones liking and preference.  Pesto Spaghetti Squash Casserole quickly became a family favorite. The great part is you can make it a day ahead or in the morning for dinner. It helped a lot when the girls were all young.

      I personally love spaghetti squash  for it’s versatile ways you can use it!  We love to use it to make a Mexican bake using the spaghetti squash and even a spaghetti squash pancake/fritter that is a wonderful change from our traditional potato pancakes we eat for the holidays.

      Pesto Spaghetti Squash Casserole Ingredients:

      Part 1 Cooking Spaghetti Squash

      • 1 spaghetti squash cut in half lengthwise. Remove the seeds.
      • Olive Oil for brushing
      • Homemade Pesto Sauce , Dairy Free Pesto Sauce, or your favorite store bought pesto sauce
      • ¼ – ½ C Nutritional Yeast for that cheesy flavor or Pecorino Romano or Parmasan
      • Olive oil for basting
      • Italian Seasonings for garnish
      • Fresh ground pepper to taste

      Method for cooking for Spaghetti Squash

      Preheat oven to 350-400 degrees

      NOTE: Higher temp for faster cooking, lower temp for slower cooking

      1. Line a baking sheet with parchment paper
      2. Place cut halves of the spaghetti squash face down on parchment paper (may baste with olive oil but is optional)
      3. Bake for 45 minutes or it’s soft when pierced with a fork
      4. Once cooled use the fork or spoon to scrape out the squash shreds into a bowl.
      5. Add olive oil and pesto to squash shreds, and set aside.

      removing seeds from spaghetti squash

      Oiling spaghetti squash

      Spaghetti ready for oven

      Spaghetti squash shredding

      Pesto Spaghetti Squash Casserole Ingredients

      Part 2: Roasting, grilling or sautéing vegetables

      • 1 Box baby pre-washed spinach (super convenient),
      • Large box for 9×13 pan small box for an 8×8 pan
      • 2 Zucchini sliced, diced or cut into rounds (These may be grilled, sautéed or roasted) Broccoli florets work well too.
      • 6-8 Shiitake mushrooms (depending on size)
      • Olive oil for sautéing
      • Celtic Sea salt
      • Fresh minced garlic

      Method for Cooking Zucchini:

      1. Lightly baste zucchini’s in olive oil and sprinkle with sea salt.
      2. Place zucchini’s on pre-heated grill or in a 350 degree preheated oven.
      3. If roasting, place on parchment lined roasting pan. Roast or grill until just softened.
      4. Grilling takes about 5 minutes per side, roasting about 20 minutes.

      Method for Cooking Spinach and Mushrooms:

      1. Saute sliced shiitake mushrooms in 2 Tbsp. olive oil with 2-4 minced garlic cloves.
      2. Cook until softened and nicely browned. Covering helps speed up the cooking. Cook until mushrooms are soft.
      3. Next add box of pre-washed spinach into the mushrooms. Sprinkle with ½ tsp. of sea salt cover and cook JUST UNTIL WILTED. Remove and set aside UNCOVERED. This method helps the spinach NOT get watery.
      4. If using a large box of spinach, you will need to do this in 2 batches, or continue adding uncooked spinach to wilted spinach, stirring as the leaves become just wilted. This should take 2 minutes. Set aside in a colander to drain IF NEEDED.
      5. If there is liquid in the spinach, use a slotted spoon and press any remaining liquid from wilted spinach,

      Putting Together Pesto Spaghetti Squash Casserole:

      1. Add the pesto spaghetti squash to bottom of a 8×8 or 9 x12 baking dish(small vs large batch)
      2. Next mix in the vegetables: mushrooms, spinach and or zucchini,
      3. Sprinkle with Nutritional Yeast and Italian seasonings, Fresh ground Pepper.
      4. Repeat layering of spaghetti squash, zucchini, mushrooms and spinach
      5. Top with goat or sheep feta. Then sprinkle with Pecorino Romano Cheeses.
      6. Fresh ground pepper to taste.
      7. Bake in preheated 350 oven for 20-30 minutes until hot and bubbly.
      8. Serve with a lovely salad. VERY satisfying!

       

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