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!
Enjoy! xx
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Healthy Pasta Bake For 2
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Description
Easy healthy pasta bake for 2!
Ingredients
- 2 oz penne pasta (about 3/4 cup cooked), cooked according to box
- 2 precooked chicken sausages, quartered
- 1 cup chopped spinach (fresh or frozen)
- 1 cup precooked spaghetti squash (read above for directions)
- ~1/2 jar marinara sauce
- Sea salt + pepper, to taste
- 5–6 thin slices of fresh mozzarella
- Oil for the pan
Instructions
- Cook pasta according to box directions, strain and set aside.
- Lightly grease the pot the pasta was cooking in, then sauté chicken sausage until slightly crispy.
- Reduce heat to low then stir in spinach and allow to thaw (if frozen). Turn off heat and stir in spaghetti squash, season with salt + pepper.
- Turn off heat and stir in marinara sauce and pasta. Spread mixture out in a small oval baking dish (any small baking dish will work).
- Top with mozzarella slices, then broil on high for about 10 minutes, until cheese is browned and bubbly. Be sure to keep an eye on it so it doesn’t burn!
Lily
Love, love this!! Added mushrooms as well, so good!
★★★★★
Mia Zarlengo
Ok I need to add mushrooms next time! Love that addition! xx
Amber
I easily make this once a week. It is SO good! My current meals don’t permit dairy and even without the mozzarella, this recipe is a STAPLE. Love it!!
★★★★★
Christina O'Leary
This recipe is SO easy to make a large serving of and have leftovers of delicious and healthy food for days! I usually double this and then have a wonderful pan of baked pasta in my fridge for the next few meals! I love that it satisfies everything I love about baked pasta but adds some extra special nutrients from the spinach and spaghetti squash in there! This is one of the many staples in my recipe line up! Thanks for another hit, Mia!
★★★★★
Allie Z
I absolutely loved this recipe for me and my husband on a chilly night. So easy, delicious and hidden with veggies inside! I really enjoyed the touch of the broiled mozzarella on top. I will definitely make this recipe again, thanks Mia!
★★★★★