Spaghetti Squash Bake Recipe

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Spaghetti Squash Bake

This is a delicious casserole dish and worth experimenting with other flavors. A great basic recipe that can be changed up very easily.

1 small-medium cooked spaghetti squash
2 leeks, tender parts (white and green) cleaned and sliced in 1 inch pieces
6-8 oz crimini mushrooms, sliced
1 clove garlic, minced
2 roma tomatoes, finely diced, skins and seed included
handful fresh spinach leaves, coarsely chopped
1/4-1/3 cup water or broth
1 cup grated cheddar cheese
a few sprigs fresh cilantro and parsley with stems
1 tsp kosher salt
1/2 cup almond meal
1/2 cup grated parmesan cheese
fresh ground black pepper
Olive oil

Preheat oven to 375º
In a sauté pan heat olive oil over medium heat
Add leeks and mushrooms with 1/2 tsp salt - cook until tender and beginning to brown
Add garlic and stir well, then add spinach and cook until spinach wilts
Add water and stir well, scraping bottom of the pan
Turn off heat and add tomatoes
Place spaghetti squash strands into a large bowl
Separate leaves from stems of herbs, keeping both
Finely mince the stems and add to spaghetti squash with 1/2 tsp salt
Mince the leaves and add half to the squash
Add the leek/mushroom mixture to the squash and combine well
Gently stir in cheddar cheese
In a small bowl, combine almond meal, parmesan cheese, fresh ground pepper and remaining minced herbs
Add olive oil 1 tablespoon at a time and blend until you have a crumbly mixture (the olive oil should coat all the cheese and almond meal)
Pour spaghetti squash mixture into a casserole dish (approx. 8x12x3) and spread to an even layer
Crumble almond mixture evenly over top of casserole and bake for 30-35 minutes until topping is browned. Let stand 10 minutes then serve.

Questions about this recipe?