Saturday, September 12, 2015

Spaghetti Squash Zucchini Casserole

I used to really love cooking. Living alone now, I tend to cook more for my dog than I do for myself, however. Though I hate to admit it, I'm pretty lazy when it comes to making my own meals. I will spend four hours making chicken, sweet potato and carrots for my dog, but will settle for a microwave dinner or something easy to grab for my own dinner.

Last week, someone was at my house and said, "You have such a pretty kitchen." So I decided to start using it! I'm back to running daily and it makes less and less sense to not eat well when I'm treating my body better.

So! Healthier eating starts today.

Spaghetti Squash Zucchini Casserole

1 spaghetti squash
1 tbsp. garlic
1 bottle spaghetti sauce
1 large tomato                                                                      
3 medium zucchini
1 package light shredded mozzarella
1/2 package shredded parmesan


1. Preheat oven to 350F.
2. Poke spaghetti squash all over with a knife and cook in the microwave for 9 minutes, or until soft.
3. While squash is cooking, add garlic and zucchini to a non-stick pan and sauté over medium heat.
4. Once squash is soft, cut it in half, scoop out the seeds and with a fork, scrape the flesh. It will come out easily in long strings, like noodle spaghetti.

5. Place the spaghetti squash "noodles" into a casserole dish.
6. Add the cooked veggies, diced tomato, sauce and most of the cheese. Mix well.
7. Sprinkle leftover cheese on top and bake for 30 minutes, or until the cheese on top is bubbly.
8. Let cool slightly, serve and ENJOY!


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