by ADMIN on SEPTEMBER 25, 2011
Looking for a quick, easy, and delicious meal? This spaghetti squash casserole is my go-to meal for a busy weekday night. And having leftovers is always a bonus!
With layers of bulgar, black beans, green beans, spaghetti sauce, and cheese – this gooey one-pot meal has all the nutrients you need! Fiber, protein, whole grain… not to mention all the vitmins, minerals, and antioxidants.
Your body will thank you!
Spaghetti Squash Casserole
Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 3
Nutrient-rich, quick 'n' easy vegetarian casserole.
1 spaghetti squash,
1 can (15.5 oz) black beans, rinsed and drained
1 can No Salt Added green beans, rinsed and drained
¾ cup dry bulgar
3 cups spaghetti sauce (your favorite red sauce)
1.5 cups shredded cheddar cheese
salt and pepper, 1 tsp eacch
Preheat oven to 350F
Cut spaghetti squash in half and scrape out the seeds. Place cut-side down in a greased baking dish (that fits in the microwave!). Cover with seran wrap and microwave for 15 minutes. Let cool. (Be sure to turn of the microwave's turn-table!).
Looking at the inside of each sapghetti squash, make 2 cuts into each half - making an 'x'. Only cut through the spaghetti squash flesh, not the skin.
Spinkle the dry bulgar wheat in the bottom of a 13x9" baking dish.
Using a fork, scrape out the spaghetti squash in an even layer over the dry bulgar. Spinkle with salt and pepper.
Next, sprinkle the black beans, then green beans, in even layers.
Pour the spaghetti sauce over the entire casserole. The sauce will soak into the casserole while cooking and help fluff up the bulgar.
Finally, dust the top of the casserole with an even layer of cheese.
Bake for 30 minutes, then turn the oven to broil and cook for another 3 minutes until the cheese is bubbly and golden brown.