Vegetarian Spaghetti Squash Casserole

Instructions

1. Pre-heat oven to 400 degrees F.

2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, you can poke a few holes in the squash and microwave it whole for 4-5 minutes to soften it up just a tad. The knife slides through much easier this way!

3. Rub the cut side of the squash with a teeny bit of olive oil and place on a lipped baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash so adjust accordingly. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.

4. While the squash roasts, prep your cheese and veggies.

5. Chop your onion, garlic, mushrooms, spinach and tomato, separately, then set aside.

6. Bring a pan or skillet to medium-high heat with a drizzle of olive oil and sauté onion until tender and slightly golden, then add garlic and mushrooms and continue to cook until softened. Set aside.

7. In a large bowl, combine ricotta, egg white, freshly grated parmesan cheese, fresh chopped spinach, Italian seasoning, basil, and garlic powder.

8. Drain your mushroom/onion mixture and add to the bowl along with your chopped tomato. Mix well, adding a little salt and pepper to taste.

9. Once your squash is ready, allow to cool slightly, then use a fork to separate the squash's interior into spaghetti-like strands.

10. Next spritz a baking dish with olive oil and add your forked strands of spaghetti squash, top with cheese and veggie filling and mix.