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This is a wonderful way to enjoy the feel of pasta with a lower carb load. This high-protein, super filling dish is great for breakfast, brunch lunch or a light summer dinner. It’s great warm, at room temperature, or even cold. Yields one nine- or 10-inch round pan. Watch the latest episode of Living Full ‘n Free.
1 medium spaghetti squash
1 medium onion
2 cubes Gefen Frozen Garlic
1 small (6-ounce) box shiitake mushrooms and baby bella mushrooms, thinly sliced
3 cups washed fresh baby spinach
1/2 teaspoon Gefen Pink Himalayan Salt or sea salt
black pepper, to taste
5 eggs
1 cup cheddar cheese (optional)
Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.
Cut spaghetti squash in half lengthwise and scoop out the seeds. Bake face-down on the cookie sheet for 35 minutes; add five more minutes for a larger squash and five less for a smaller one.
Remove from oven. Leave squash face down for five more minutes. After five minutes, flip over and allow to cool completely before stringing. These steps ensure that you will get crispy individual strands out of your squash.
To string, hold the squash over a plate or bowl and use a fork to scrape the flesh. The flesh will come apart into strands that look almost exactly like spaghetti.
Sauté the onion until golden.
Add frozen garlic, mushrooms and sauté. Once the mushrooms are cooked through, add spinach and allow to cook until slightly wilted. Transfer to a mixing bowl.
Add stringed spaghetti squash. Season vegetables with salt and pepper. Add eggs and cheese if using and mix well. Pour mixture into a nine- or 10-inch round pan for a larger casserole.
Bake at 375 degrees Fahrenheit for about 35 minutes or until very brown on top. Rewarm uncovered or enjoy at room temperature.
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frozen? Firstly can i substitute frozen spinach? and can this be frozen? or how long can it stay fresh in the fridge?
Yes, you can use frozen spinach. I don’t see why you wouldn’t be able to freeze it. I would recommend keeping in the fridge for up to 3 days.
Oil for eggs? Can I substitute the eggs for oil? If yes how much do I put in?
No eggs and oil do not do the same thing! A casserole is mostly egg based so if you don’t want to use eggs, I would choose a roasted vegetable recipe.
I loved this casserole – light and full of flavor from the spaghetti squash. I left out the cheese.
Delicious served warm for about 10 guests on Friday night and then room temp on shabbos day. We liked the room temp best. It was a hit with a bunch of the guests and someone asked for the recipe. It was all gone by the end of shabbos. For me, cook time was more like 50 min til it got very brown on top so I guess it varies with oven type and also which rack it might be on.
We are so happy to hear that you and your guest enjoyed this recipe!