Recipe Easy Spaghetti Squash Casserole

[kaneohegirlinaz]

Easy Spaghetti Squash Casserole

6 servings

Ingredients:

3 C. roasted & shredded Spaghetti Squash (cooking instructions below)
2 C. cooked & shredded bone-less/skinless Chicken Thigh meat
1 1/2 C. de-frosted frozen Chopped Spinach
15 oz. jar prepared Alfredo Sauce
1/2 C. grated Parmesan Cheese
S&P to taste
1 C. grated Mozzarella Cheese

Method:

For the Roasted Spaghetti Squash -
Preheat the oven to 425°
Line a sheet pan with foil
Cut squash in half, pole-to-pole
Remove the seeds
Drizzle the inside of the Squash with Olive Oil, sprinkle with S&P
turn the squash cut side down on the sheet pan
Roast for about 45 minutes, until the flesh on the inside is tender
Once cooled a bit, use a fork to scrape the flesh from the outer hard skin
Measure out 3 cups of the now shredded Spaghetti Squash and set aside

Don't turn off the oven yet ...


For the Casserole -
In a large bowl, combine all of the ingredients, excluding the Mozzarella Cheese, well
Taste for seasoning, I added more S&P
Spoon this mixture into a Casserole Dish
Top with the Mozzarella Cheese
Bake for 10-15 minutes, until it's bubbly and brown

The above photo is prior to baking the Casserole. I portioned out the 6 servings to share with instructions on how to heat.