This Spaghetti Squash Casserole is dreamy, healthy comfort food!
I’m practically twitching over here.
There has been so much sugar flying around my kitchen lately. I love it, I need it, I dream about it (um, seriously), Buuuuut I’m also trying to live a healthy lifestyle. My living room is about as bright as the inside of a dark closet today and there’s some sort of rain/ice situation falling from the skies. I don’t get to exercise outside anymore and have resorted to going to the gym instead.
I am not a fan of running on the treadmill (I’m terrified of being THAT PERSON who trips just a tiny bit and ends up sliding face last off the back of the machine) or doing whatever it is you would call it on the elliptical (it’s just unnatural). I have been reading on the recumbent bike a little bit, which somehow feels both relaxing and incredibly sweaty/difficult.
My real favorite at the gym is the group fitness classes. I’ve been trying pilates, which is kind of a strange activity because it is both challenging and involves a lot of laying down. My ultimate favorite is kickboxing because it is such a good workout. I just love having an instructor there telling me it’s not ok to quit, along with the accountability of public shame if everyone else in the class is doing something and I just stop.
So what’s my point? I’ve been eating a lot of sugar. And doing a lot of pilates. Is that balance? Or stupidity? I don’t know. But I don’t see sugar getting out of my life any time before the new year. I’m just gonna roll with it, keep exercising, and keep eating healthy dinners like this.
Spaghetti squash doesn’t taste exactly like regular spaghetti, but when paired with tons of veggies it comes pretty darn close. This spaghetti squash casserole is a great little detox when you’re regretting eating too many chocolate covered pretzels or light dinner if you’re planning a trip to pilates and don’t want to feel all bloated when you’re trying to sit up without lifting your legs (seriously, try it, it’s impossible… for me).
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This wholesome dish will make a spaghetti squash lover out of even the pickiest of eaters!
- 1 medium spaghetti squash halved and seeds removed
- 1 tablespoon olive oil plus more for rubbing the squash
- 1 medium onion chopped
- 8 ounces baby portobello mushrooms sliced
- 1 clove garlic minced
- Coarse kosher salt and freshly ground black pepper
- 14.5 ounce can diced tomatoes drained of excess liquid
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup shredded mozzarella cheese
- Chopped fresh parsley optional
Preheat the oven to 400ºF. Spray an 8x8 baking dish with cooking spray and set aside.
Rub the cut side of the squash lightly with olive oil and season with salt and pepper. Place both halves cut side up until tender when pierced with a fork, 50-60 minutes. Remove from the oven and allow to cool slightly before scraping the insides of the squash with a fork to remove the stringy flesh. Place the squash “noodles” in a large bowl and set aside.
While you’re waiting for the squash to cool, heat olive oil in a large pan over medium heat. Once hot, add the onions and cook, stirring frequently, until beginning to soften, 3-4 minutes. Add the mushrooms and cook, stirring frequently, 5 minutes more. Add the garlic and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
Add the onion mixture to the squash along with the tomatoes, oregano, and thyme. Stir thoroughly to combine. Transfer the mixture to the prepared baking dish and sprinkle with cheese. Bake 30 minutes or until cheese is melted and it is hot throughout. Garnish with chopped parsley if desired and serve.