Here’s a quick, easy dinner recipe OR I made this on a Sunday and packed it or lunch the rest of the week.
1 spaghetti squash
1 bottle of spaghetti squash (I used Italian vodka sauce)
1/4 bar of light cream cheese (I think that’s 2 oz.)
Part skim shredded mozzarella cheese
Shredded Parmesan cheese
4 oz brown rice macaroni pasta (optional)
Step 1.) Preheat oven to 350F. Pierce the spaghetti squash several times for venting purposes. Microwave for about 12 minutes, rotating the squash every 3 minutes. Let cool for 5 minutes or so.
Step 2.) You may have to use oven mitts to handle the squash, but cut it in half lengthwise. Scoop out the seeds, then scrape out the squash with a fork so that it looks like noodles. Place “noodles” in a large mixing bowl.
Step 3.) In the large mixing bowl, stir the cream cheese with the “noodles.” Then stir in the sauce and a little shredded mozzarella and parm (amount of cheese is your preference).
Step 4.) Spray olive oil in a deep baking dish. Pour the “noodle”/sauce/cheese mixture into the dish. Optionally top with brown rice macaroni noodles and press them into the casserole making sure they’re at least partially covered by the sauce. Bake for 15 minutes.
Step 5.) Top casserole with shredded mozzarella and parm. Pop back in the oven for 5-10 more minutes.