Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
A pasta bake made with half spaghetti squash, half noodles for a lightened up dinner for 2! Not much better than a warm, cozy pasta bake.
This is one of our go-to weeknight dinners that I always just throw together. It’s so simple and SO delicious I wanted to make it into an actual recipe for you guys! It serves 2-3, making the perfect weeknight dinner to share.
Pro tip: bake a big squash on Sunday, shred it up, and store it in the fridge to make easy throw-together meals like this. We make spaghetti squash 1-2 times per week. It’s the best!
How do you make your spaghetti squash?
Here is my easy, fool-proof method that results in a perfectly baked spaghetti squash every time! Preheat your oven to 460°F. Slice your spaghetti squash in half length-wise, spray each half with avocado oil spray, and season with salt and pepper. Lay the spaghetti squash on a baking tray skin side DOWN. Bake for 35-45 minutes (depending on size of your squash) until tender enough to shred with a fork.
The pasta bake itself is loaded with spinach, chicken sausage, marinara sauce, and melty mozzarella. When choosing dairy, I prefer to stick with grass fed dairy sources. I also go for organic chicken sausage.
If you want to keep this vegetarian, skip the chicken sausage and use a chickpea or lentil noodle for a protein boost!
If you have been following me for awhile, you know my love for pasta runs deep! I love finding ways to make a pasta dish more filling, satisfying, and nutrient-dense. This does just that, with the extra protein and veggies. So delish, and so simple!