Yeah, I know I probably won’t get many people searching for ugly spaghetti squash casserole on Pinterest, but I don’t really care.  I’m focused on bringing you the food that Adam and I eat on a daily basis and ugly casseroles like this are life-saving. 

Let me count the ways I love casseroles:

• They are time-saving because you can make them ahead of time and then throw them into the oven at dinner.
• They can use up odd and end leftovers in the fridge and still taste good.
• They don’t require much brain power to create.
• They make a lot of servings so you instantly have like 6 meals in one.
• They are super comforting on a cold winter night.

I could keep going but I think you get the point.  Casseroles = Awesome. 

I made this casserole with some of the leftovers I had from our Christmas celebration.  Because most of the ingredients were already cooked, I was able to throw this together pretty quickly.  If you have time during your weekly meal prep, you can get all the ingredients for this together and then when you need to make the casserole you can throw it all together fast.

Onto casserole greatness!

Ugly Spaghetti Squash Casserole- serves 8 

Calories: 123g Total Fat: 6.7g Carbs: 9.65g Fiber: 3.1g Protein: 7.47g 

• 2 cups cooked and shredded turkey or chicken
• 2 cups broccoli florets
• 1 medium spaghetti squash, cooked and cooled
• 1 cup spinach
• 1 batch of the filling from my Spinach Artichoke Eggplant Casserole

1. Preheat the oven to 400, slice the spaghetti squash in half, scoop out the seeds, and place on baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast for about 20 to 30 minutes until easily pierced with a fork.  Let it cool before you scrape it out into a large bowl.
2. While the spaghetti squash is cooling, make the spinach artichoke filling in your food processor or blender.  Just follow the second step of this recipe.
3. Once the squash is done, lower the oven to 375 and lightly oil a casserole dish.  Add the turkey/chicken, broccoli, and half the spinach artichoke filling to the bowl with the spaghetti squash.  Stir well so everything is combined.  Stir in the additional spinach.
4. Evenly layer into the casserole dish and cover with aluminum foil.  Bake in the oven for 30 minutes and then remove the foil and cook for another five minutes.
5. Remove from the oven and let it cool for five minutes before serving.