This is a great casserole dish for a cool autumn night. It can be easily parred with some vegetables, chicken, or lamb. When I cooked it for the family I picked up some simple pre cooked salad chicken strips and some zucchini and squash to cook up and pair with this dish.
2 spaghetti squash
2 cups small broccoli florets
1 Tbs. olive oil
½ cup grated cheddar cheese, divided
2 large eggs, lightly beaten
¼ cup low-fat milk
2 Tbs. ricotta cheese
1 green onion, thinly sliced
1 Tbs. Dijon mustard
- Preheat oven 375 F. Coat 2-qt baking dish with cooking spray.
- Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and cut squash in half lengthwise. Remove seeds with spoon. Place halves cut side down on a rimmed baking sheet. Add 1 ½ cups of water to the baking sheet and bake for 30 minutes, or until squash yields when pressed.
- Increase oven temperature to 425 F. While the squash cools, cut broccoli into small florets and toss in a large bowl with olive oil.
- Whisk together eggs, milk, ricotta, green onion, and mustard in a small bowl. Season with salt and pepper, if desired.
- Once squash is cooled scrape squash halves with a fork to release strands. Transfer the spaghetti into the bowl with the broccoli and add ¼ cup of cheddar cheese.
- Stir sauce into spaghetti and broccoli. Spread the mixture in prepared baking dish and sprinkle with remaining cheddar cheese.
- Bake in oven for 25 minutes or until center is set and top begins to brown.
Nutritional Facts: per serving
118 cal; 5g protein; 6g total fat (3g sat fat); 12g carb; 54mg chol; 150mg sod; 3g fiber; 4g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine