Spaghetti Squash/Quinoa casserole!

Thanks to www.greenlitebites.com, I was introduced to spaghetti squash, and haven’t looked back since!

But I found that I was only using it as I would spaghetti – topped with pasta sauce and cheese.

I wish I had come up with this idea, but I got it from here:  http://www.artsy-foodie.com/2008/10/what-to-do-with-spaghetti-squash.html

I did change it up a bit, with what I had on hand, and changed some amounts to make it healthier (AND NO ONIONS!).  This is four servings!

here it is before getting mixed together - love only using one bowl!

can you see the bits of bacon and quinoa?! Yum!

• 2 cups cooked spaghetti squash, chopped
• 8 ounces low-fat ricotta cheese
• 1 teaspoon salt
• 2 cups cooked quinoa
• 3 large eggs
• 4 ounces shredded mozzarella cheese
• 2 slices cooked bacon, crumbled (forgot to add bacon before I took the pic above!)
• 2 teaspoons Italian seasoning
• two big pinches of crushed red pepper
• cracked pepper to taste

Each serving: 314 calories, 16.25 fat, 22.5 carbs, 1.25 fiber, 19 protein

My daughter and I each had a sliver while still warm last night, and it reminds us of quiche.  And guess what?  She actually had a slice for breakfast! 

I imagine this would be good for a Sunday brunch for something a bit different.  And since the spaghetti squash was chopped, you really couldn’t taste the spaghetti squash, everything just melded so well together!

UPDATE: After my friend and I reheated this for lunch, we both agreed that it was a tad dry, and we think that you could pass this off as a spaghetti squash/quinoa lasagna.  Making the same recipe as stated above, however, serving it with warm marinara drizzled over the top with grated Parmesan cheese. 

With my huge side salad: 566 calories, 25 fat, 6 fiber, 37 carbs, 46 protein

It took me forever to find quinoa, and when I did, all the initial recipes I tried called for it cold, like a pasta salad.  I didn’t like it.  BUT I LOVE IT WARM!

Biggest Loser is on tonight!  See you at dinner!