Delicious weeknight spaghetti squash casserole that also makes great lunch leftovers.
One of the great things about having a garden is having fresh veggies and herbs are my fingertips. I can just go outside and snip off what I’m going to use for dinner. Less waste and I’m only cutting off what hubby and I will have for dinner. For this empty nester recipe, I harvested spaghetti squash, cherry tomatoes, fresh rosemary and some of my out-of-control kale. It just keeps growing which is great for recipes like this one.
My garden has received a bit of a fall boost. After the HOT days of summer which threatened to kill my plants due to “blossom drop,” the garden is thriving during this warmer-than-normal fall! Potato plants I thought were dead have new growth. Some of my tomatoes are hitting their peak right now. The fall bonus has allowed me to continue to make fresh garden recipes and prolonged my summer harvest. And who doesn’t like to use the freshest ingredients?
This squash is so versatile. You can use it like spaghetti in your favorite pasta recipe or use it in a healthy casserole like I did here. Spaghetti squash also fits well into a low-carb or diabetes meal plan with only 10 grams of total carbohydrates per cup. It has about 42 calories per cup vs. around 200 per cup of pasta. And it will fill you up. The fiber content is about the same.
This spaghetti squash casserole was easy to make on a busy weeknight and made some pretty yummy leftovers for my work lunch the next day. Not only delicious, but colorful too. “They” say that you should fill your plate with a variety of colorful veggies and this one hit that mark.