Quinoa and Spaghetti Squash Casserole

What a week!

It started out with me and the kids having colds. Then my youngest’s “giant boo boo” got infected and he started antibiotics… which resulted in us finding out, the hard way, that he is allergic to penicillin.

Around the time that he broke out in head-to-toe hives, he also caught a virus. A little later in the week, we found out that my oldest has 20/70 vision and astigmatisms. On top of all of that, I injured my leg (the doctor suspects a stress fracture) and caught the dreaded virus that Max is suffering through.

Since Rahn is the only one not diagnosed with something this week, I have warned him to watch out for wild bears in the backyard or random meteorites falling to earth.

Unfortunately, while dealing with pain, hives and tantrums over wearing glasses, we still have to do laundry, buy groceries, and get dinner on the table.

When weeks like this happen, a good casserole is always a great dinner choice. Casseroles are easy to make and are usually make great leftovers.

One of my family’s favorite casseroles came into existence when we were craving lasagna, but didn’t have any pasta. We substituted spaghetti squash and quinoa instead.

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Give it a try! I think you’ll like it. Oh, and there is no need to wait until your family is experiencing blurred vision, broken bones or potentially life-threatening allergic reactions to make this for your dinner table.

5.0 from 2 reviews
Quinoa and Spaghetti Squash Casserole
 
A great gluten-free and dairy-free alternative to lasagna.
Author:
Ingredients
  • 1 spaghetti squash
  • 1 cup quinoa
  • 2 cups vegetable broth (or water)
  • 1 onion (diced)
  • 1 package sliced mushrooms
  • 1 can spaghetti sauce
  • 1 can diced tomatoes
  • 2 cloves garlic
  • Italian seasoning, salt, pepper to taste
  • 1 can beans (black or red)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Slice the spaghetti squash in half and remove the seeds.
  3. Place the spaghetti squash upside down in a baking dish with ½ cup water.
  4. Bake at 350 degrees for 30-35 minutes, or until tender.
  5. Wear an oven mitt or hold the spaghetti squash with a pot holder, and then use a fork to scrape out the flesh of the spaghetti squash.
  6. Cook the quinoa per the package instructions using the vegetable broth instead of water if desired.
  7. In a medium-sized bowl, mix spaghetti sauce, tomatoes, garlic and spices.
  8. Saute onions until they are soft, about 5 minutes.
  9. Add the mushrooms, and saute for an additional 5 minutes, or until the mushrooms are tender.
  10. In a deep baking dish, layer the ingredients like a lasgna:
  11. sauce, squash, quinoa, onions, mushrooms, beans.
  12. Repeat until the dish is filled, and the ingredients are gone.
  13. Cover tightly with a lid or aluminum foil.
  14. Bake at 350 degrees for 45 minutes, or until heated through.
Notes
There are many different ways to cook spaghetti squash. You can bake, boil or even microwave it. Research the different methods and use the one that works best for you. Just remember that it is going to be HOT when you are shredding the flesh, so be careful!

Comments

    • says

      We used a 14.5 oz can of diced tomatoes, and a 24 oz can of spaghetti sauce. Those amounts are good starting points, but you can definitely add a little more or little less depending on your personal taste.

      I hope you enjoy it. It is one of our family favorites.

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