Spaghetti Squash and Feta Cheese Casserole

I needed a way to jazz up some spaghetti squash when I was running out of marinara sauce and just started pulling stuff out of the fridge. It came out great. The amounts are approximate and you can adjust to suit your own style/taste. Garlic and olives would probably be great in this too, even capers. What the heck, throw it all in.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 55 mins
• Calories: 111 Calories

Ingredients

• salt and ground black pepper to taste
• 1 ½ cups spaghetti sauce
• 1 cup crumbled feta cheese
• 1 small onion, diced
• 1 spaghetti squash, halved and seeded
• 3 Roma tomatoes, diced
• 1 cup shaved Parmesan cheese
• 2 cups spinach, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place squash face down in a baking pan; pour in water to 1/2 inch.

Step 2

Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, about 15 minutes.

Step 3

Scrape squash flesh into spaghetti strands with a spoon; place into a bowl. Season with salt and pepper.

Step 4

Spread squash, tomatoes, onion, feta cheese, spinach, and spaghetti sauce in 3 even layers in a casserole dish. Top with Parmesan cheese.

Step 5

Bake in the preheated oven until Parmesan cheese is melted and bubbly, 30 minutes to 1 hour.