Tomato Basil Spaghetti Squash Casserole

Steve and I have recently discovered spaghetti squash (yes, I’m a bit behind!). So now we’re on a spaghetti squash kick! Steve can’t get enough of it, and for only 42 calories a cup, you can’t really beat it!

On our weekly “Sunday Food Prep Day” I began to get creative in the kitchen, thinking of ways I could use spaghetti squash. We were going to dinner at my parents house last night so I wanted to bring a new healthy flavorful dish to introduce to the family. I was in the mood for some Italian, so I began brainstorming and concocting, and this is what I came up with.

I was cracking up because no one knew what it was. My sister asked what the “squishy stuff” was, saying it was really good! My aunt also was perplexed, as she was asking who made “this dish” as she points to it. She took a plate home to her son (my cousin) and said he lapped up the plate, and he too wanted to know what the mystery dish was too. So, even though no one could place it, everyone liked it and there wasn’t a drop left of it to take back home with us, so I guess this creation is a keeper! Hope you enjoy!

Disclaimer: As always, I did not follow a recipe and was just making this up as I went along – which often means, I add a dash more of this, and a pinch more of that. This recipe is what I came up with to the best of my recollection. I hope you can recreate it and enjoy it too! 

Tomato Basil Spaghetti Squash Casserole

Ingredients:
1 Whole Spaghetti Squash (makes approximately 4 Cups)
1 Bag of Marzano Tomatoes (approximately 20 Cherry tomatoes)
1 Teaspoon Olive Oil
1/2 Cup Sliced Black Olives
1 Tablespoon White Balsamic Vinegar
2 Teaspoons Lemon Juice
2 Teaspoons Basil Paste (or fresh basil leaves)
1/4 Cup Grated Parmesan Cheese
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Cracked Pepper
1/2 Teaspoon Salt 
Shredded Cheese (optional)

Directions:
Cut the squash in half and take the seeds out. Place face down in a microwave safe dish and add one cup of water. Cook for approximately 15 minutes in the microwave until soft. Let it cool before handling.

While the squash is cooking, you can slice the Marzano tomatoes and measure the black olives, combining them in one container for holding. In a separate small bowl, mix the olive oil, garlic, lemon juice, basil, cracked pepper and salt. Add a small portion (maybe a teaspoon), along with the vinegar, to the tomatoes and black olives in a small container. 

Once the squash is cool enough to handle, use a fork to scrape the squash out in spaghetti strands into your mixing dish. Mix in the olive oil mixture until the squash is fully covered. Add vegetables and parmesan cheese until mixed evenly. 

Measure cup by cup to (for tracking calories) into a baking dish. My ingredients added up to 5 cups, making 10 1/2 cup servings. Sprinkle a very light layer of cheese (I used a little regular cheddar with some shredded parmesan cheese) on top and back on 350 for 25-30 minutes, until golden brown. 

Serving Size: 1/2 Cup
51 Calories (not including the cheese on top)
Only 6.4 Carbs