Healthy Meal Prep Idea ~ Spaghetti Squash Pasta Bake 🍝

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides similar creaminess with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and has a similar flavor.

Preheat the oven to 400°F (204°C).

Wash the spaghetti squashes thoroughly and dry them.

Cut the spaghetti squashes in half lengthwise and scoop out the seeds and fibers.

Drizzle olive oil into the squash halves and brush it to spread evenly.

Generously sprinkle salt and black pepper inside the squash halves.

Place the squash halves cut-side down on a baking sheet lined with parchment paper and poke them with a fork.

Roast the squash in the oven for 30 minutes.

While the squash is roasting, cook half a pack of brown rice and quinoa pasta according to package instructions.

In a separate pot, heat a generous portion of olive oil and add 2 diced bell peppers and 1 diced red onion, cooking until softened.

Add in 1 large minced garlic cube and cook for a minute.

Add 4 diced chicken sausage links to the pot and cook until heated through.

Once the spaghetti squash is done, flip the halves and use a fork to shred the flesh into strands.

In a Pyrex dish, combine the shredded spaghetti squash, cooked sausage and pepper mixture, cooked pasta, and Rao's homemade marinara sauce, mixing well.

Top the mixture with a little bit more cheese.

Bake in the oven at 350°F (177°C) for 15 minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens