Spinach and Spaghetti Squash Casserol

My frustration leaked out all over this weekend.  Thinking so much about what to make, and then taking the time to make it and clean up afterwards are just not stuff I’m all together used to.  It just feels like I’m thinking about being in the kitchen (or am actually in the kitchen) ALL THE TIME!

But I made a delicious casserol of spaghetti squash and spinach, and we’re just finishing off the rest of it today.  I LOVE it and Ben said he’s really been enjoying it as well.  I got the recipe from a link I found on pinterest.

1 3lb spaghetti squash

1 teaspoon olive oil

1/2 onion, diced

salt and freshly ground pepper

1 lb frozen spinach

1 1/2 cups tomato sauce

1/4 cup grated gruyere cheese

 First you will need to cook the spaghetti squash. Microwaving is likely the fastest method and the one I used. Stab the squash a few times with a paring knife, place on a microwave safe plate and microwave for 5 minutes at a time, turn it and continue until the skin is soft to the touch. About 10-15 minutes. I use medium high heat but you know your microwave. Let the squash sit for 10 minutes to cool, cut it in half, scoop out and discard the seeds and set aside. 

If your frozen spinach is in a full brick, you will need to defrost it before using. If so, follow the package directions. If it is packaged in fluffy pieces you can stir it into the sauce as is.

Turn your oven on to 450F. Heat a large skillet to medium low heat. Add the olive oil, swirl around the pan and then add the onion. Sweat the onion until soft. Stir in your spinach and cook until defrosted if necessary. Add a pinch of salt and the tomato sauce and bring to a simmer. Stir in the spaghetti squash and taste the mixture. Add salt and freshly ground pepper as you see fit. Transfer to a medium casserole dish and top with the grated cheese. Bake for 20 minutes or until melted and bubbly.

It ended up making a lot of casserol, filled two big casserol dishes.  I don’t think I had quite enough spinach, but it was still really good.  And I used a mixture of pizza sauce and salsa as my "tomato sauce" because it’s what I had in my house.  Also, I don’t have a clue what gruyere cheese is, so I just put some mozzarella on top.  YUM!  Usually my spaghetti squash is kind of boring, but I’d definitely make this one again even though it takes more time and effort.