Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!
I am down to the last few days of finishing up the cookbook, so forgive me for not posting more recipes. But since it's Monday, I thought this delicious meatless dish from the archives would be perfect for this beautiful Fall day.
I'm really excited to share this recipe with you, I think you are all going to love this dish. I was craving something cheesy, without all the carbs from macaroni and came up with this.
I basically swapped the pasta from my Skinny Macaroni and Cheese recipe with spaghetti squash and was really impressed with the results.
No, spaghetti squash does not taste like pasta, it's slightly sweeter and of course a vegetable rather than a grain, but we all loved this dish. Even my husband gave it a thumbs up – I think we all found our favorite way to east this squash.
It can be prepared ahead, then baked just before ready to serve. I reheated leftovers in the microwave for lunch the next day and it was just as good as when I first made it.
If you are looking for a dish that is gluten-free, low-carb, vegetarian and comforting, give this a try. Serve this as a main dish, or as a side dish. I think this would even freeze and reheat well, if anyone tries this let me know!
By the way, serving spoon is from Such A Time Designs.
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