We are doing something new this week! Instead of me cooking, my friend Sarah (the one you saw get 2nd place in the chili cook-off contest), did the cooking. Sarah has to follow a gluten free diet, and with so many other people now who are on the GF plan I thought it would be fun to have a GF recipe here on No Room For Dessert. So I send Sarah a lot of pins I think she might find interesting, and last week she decided to make the recipe I found her for spaghetti squash casserole. She added her own spin to the original recipe (which you can find here.) by adding sauteed mushrooms and onions, chicken, and then putting in extra garlic, basil, and oregano. Sarah also added Parmesan in addition to the mozzarella. She declared that it came out delicious, and sweet friend that she is, brought me some leftovers to try so that I can see how it tastes!
I was so happy when I tasted it! Sarah did a great job. If you leave out the chicken this is a good vegetarian meal. If you subbed ground beef for chicken, you would have a great potluck dish. You could also add in other veggies such as broccoli, carrots, or zucchini. This is a totally customizable dish, and I hope you try it soon!
1 spaghetti squash
1 egg, beaten
2 cups ricotta cheese
2 cloves garlic, minced
1 bunch basil leaves, finely chopped
1 tbs oregano
3 cups baby spinach
1 package mushrooms, sliced or chopped
1 onion, diced
1 lb chicken breast, diced and sauteed
1 8 oz package shredded mozzarella
1 cup grated Parmesan
1 cup pasta sauce (pick your favorite, jarred or homemade)
Preheat oven to 375.
Prep squash. Slice in half, scoop out seeds. Wrap in plastic wrap and microwave for 8 minutes. Let cool before handling. Use a fork to shred out flesh, it will look like spaghetti!
While squash is cooking, saute mushrooms and onions together until tender. Once squash is done, and onions and mushrooms have been cooked mix together all ingredients except sauce, mozzarella and Parmesan. Smooth in to a baking dish. Top with one cup of pasta sauce. First sprinkle mozzarella on top, and then the Parmesan. Bake casserole for 25 minutes.
Special thanks to Sarah Eastburn for making and photographing this recipe! Your efforts were well worth it!!!