Spaghetti Squash Casserole
Submitted by:Rachel Gargano
Looking for a quick, easy, and delicious meal? This spaghetti squash casserole is my go-to meal for a busy weekday night. And having leftovers is always a bonus! With layers of bulgur, black beans, green beans, spaghetti sauce, and cheese, this gooey one-pot meal has all the nutrients you need! Fiber, protein, whole grains, not to mention all the vitamins, minerals, and antioxidants. Leave out the bulgur if in a Core period - or switch it with Quinoa! The grain at the bottom acts to help soak up the excess liquids.
Ingredients
- 1 spaghetti squash
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 can No Salt Added green beans, rinsed and drained
- 3/4 cup dry bulgar or Quinoa
- 3 cups spaghetti sauce (your favorite red sauce)
- 1.5 cups shredded cheddar cheese
- salt and pepper, 1 tsp each
Instructions
- Preheat oven to 350F.
- Cut spaghetti squash in half and scrape out the seeds. Place cut-side down in a greased baking dish (that fits in the microwave!). Cover with plastic wrap and microwave for 15 minutes. Let cool. (Be sure to turn of the microwave's turn-table!).
- Looking at the inside of each spaghetti squash, make 2 cuts into each half making an "x". Only cut through the spaghetti squash flesh, not the skin.
- Sprinkle the dry bulgar wheat in the bottom of a baking dish.
- Using a fork, scrape out the spaghetti squash in an even layer over the dry bulgar. Sprinkle with salt and pepper.
- Next, sprinkle the black beans, then green beans, in even layers.
- Pour the spaghetti sauce over the entire casserole. The sauce will soak into the casserole while cooking and help fluff up the bulgar.
- Finally, dust the top of the casserole with an even layer of cheese. Bake for 30 minutes, then turn the oven to broil and cook for another 3 minutes until the cheese is bubbly and golden brown. Enjoy!
Macronutrients
| Serving size | 4 |
