Yes to the Dress.

People, people…I have a “little” anxiety right about now.

You see…my cousin’s wedding is this Saturday. My dress…that I ordered online hasn’t arrived yet.

Mind you it is coming from the U.K., and oh…they don’t offer tracking to U.S. customers.

Just peachy.

So, I sit and I wait and I hear the mailman thinking that it could be the U.P.S. guy coming to save my day, carrying that little brown box with my party dress.

All I want is to wear this dang dress. I didn’t choose for it to be 1948738743 miles away.

It just so happened that I stumbled across it and bam! That was my dress.

I have a “back-up” dress but it’s just not on the level that my “british” dress is.


I think I will live if it doesn’t make it in time

I mean, I can pull off any thing right?

I sure hope so.

Let’s talk squash…of the spaghetti variety.

You know I don’t like real spaghetti (so not Italian of me) and I actually loathed spaghetti squash for quite some time.

That was…before I knew how to cook it.

I had always eaten spaghetti squash dishes that just so happened to be super bland and thus, I came to detest the sight of those babies.

Not anymore.


Meet my new bff. Le spaghetti squash.


It’s all in the roasting process people.


Roasting produces the best results…a super buttery (but without actual butter) flavor and silky texture to this glorious squash.


Then we take the squash to a whole notha’ level.


The comfort food level.


A.K.A. the casserole.


This casserole is everything I want the end of my winter and the beginning of my spring to be.


Don’t you dare tell me that spaghetti squash is a winter squash.


I’m having a moment and this casserole is freaking it!


Oh and it’s very Italian-ish…onion, garlic, parsley, spinach…




5.0 from 1 reviews
Italian Spaghetti Squash Casserole
Recipe type: Side dish, Dinner, Lunch
Cuisine: Italian, American
Prep time: 
Cook time: 
Total time: 
Serves: 15-20
Gluten-Free, Paleo
  • 2 large spaghetti squash
  • 3 c. of fresh spinach
  • 1 large yellow onion
  • 3 cloves of garlic
  • 1 bunch of fresh Italian flat-leaf parsley
  • ¼ c. low sodium chicken broth (or vegetable broth)
  • ¼ c. unsweetened, original flavor almond milk
  • 1 large egg
  • 1 T. granulated onion
  • 1 T. granulated garlic
  • salt and freshly ground pepper, to taste
  1. Preheat the oven to 415 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. Place 1 spaghetti squash in a large mixing bowl, add ¼ c. of water, and cover the bowl with plastic wrap.
  3. Place the bowl inside the microwave and microwave for 7-10 minutes, or until the spaghetti squash is tender on the exterior and can be pierced with a knife.
  4. Repeat with the 2nd spaghetti squash.
  5. Cut both squashes in half, lengthwise.
  6. Scoop out the seeds and discard.
  7. Sprinkle the insides of the squash halves with salt and pepper and place face down on the baking sheet.
  8. Bake for 45 minutes to 1 hour until golden brown on the inside.
  9. In the meantime, place the spinach in a large non-stick skillet over low heat. Cover the skillet with a lid and let the spinach wilt.
  10. Place the onion, garlic, and parsley in the bowl of a food processor and process on high until finely chopped.
  11. Place the onion mixture into the pan with the spinach.
  12. Add the broth and almond milk and bring the mixture to a simmer.
  13. Lower the heat and mix in the egg.
  14. Once the squash is finished roasting, let cool completely.
  15. Scoop out the inside of the squash into a large mixing bowl.
  16. Place the spinach mixture into the mixing bowl with the squash.
  17. Add the spices, salt and pepper and check seasoning to your liking.
  18. Stir everything together to distribute evenly.
  19. Spread the squash mixture evenly into a 13x9 baking dish greased with cooking spray.
  20. Bake at 400 degrees for 45 minutes to 1 hour or until golden around the edges.
  21. Let cool slightly before serving.





  2. Mmmmmm! That sounds so yummy! I’m going to make it this week! Thank you!

    Is there a way to cook the squash using the oven on stove top instead of the microwave?

  3. Hi – this looks delicious! Would this be the whole meal? Or what would you serve with this?

    • Chelsy says:

      Barb, I usually serve some sort of protein, mostly grilled italian chicken along side this. However, you could make it a meal and add ground turkey it is fantastic that way!

  4. Bonnie says:


    Is the egg supposed to be cooked in the spinach mixture or should it cook in the oven to set the casserole?


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