There is not doubt that fall has arrived to the Connecticut shoreline. I don't know about you, but something about the crisp fall air, lingering aroma of neighbor's fireplaces, and darker skies seems to make me crave comfort foods. Hot bubbly casseroles, smokey, spicy chili, and sweet apple crisp. With a constant craving for comfort, it is no wonder I have to pay special attention to my diet in the winter months. With my oversized wool sweater to keep my warm, my favorite Sunday night TV lineup on, and a mug of warm tea, it seemed only appropriate to celebrate the fall season with a cheesey, warm, and bubbly seasonal casserole that has all the comfort I have been craving, minus the guilt.
Spaghetti Squash Casserole (Serves 10)
- 1 large, spaghetti squash
- 1 medium red bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 broccoli crown
- 1 TBSP of olive oil
- 1 1/2 cups of crushed tomatoes
- 2 cups of part skim riccotta cheese
- 1/2 cup of part skim mozzarella cheese
- Slice the spaghetti squash in half and remove seeds and membranes
- Bake in a 400 degree oven for 45 minutes and let cool
- Meanwhile, chop the vegetables
- Sautee the vegetables in the olive oil until tender
- Using a fork, scrape out the inside of the squash, it should come out in strands, similar to spaghetti
- In a large mixing bowl combine the vegetables, squash, and remaining ingredients
- Spray a large baking dish and pour in vegetable and squash mixture
- Bake in a 375 degree oven for an hour
- Let the casserole set for about 20 minutes before serving and enjoying!
- Nutrition:
- Calories: 157
- Carbohydrates: 16 grams
- Protein: 11 grams
- Fat: 7 grams
- Fiber: 4 grams
- Calcium: 23 grams
