Ingredients
Scale
- 1–2 small /medium spaghetti squash, baked
- 2 cups cooked spaghetti
- 2 cups Summer squash; zucchini, heirloom zucchini, yellow patty pan or crook. Have fun using a variety of the summer squashes or winter squash like butternut.
- 1 cup, diced onions
- 1 cup chopped leek
- 2 to 4 minced garlic
- 1–2 cups mushrooms
- 2 cups chopped spinach
- Olive oil to cook veggies
- 2 Tbsp. Goat butter to add to veggies
- 1–2 lbs ground chicken
- 1 large jar marinara sauce
- 1–2 cups grated mozzarella and goat cheeses
- 1/2 cup pecorino Romano
Other additional vegetables to add: broccoli, cauliflower or other leafy greens, chopped.
Instructions
- Cut and clean the seeds from spaghetti squash.. place cut side face down on a parchment lined baking sheet. Bake at 350° for one hour or until forktender.
- Cook pasta to al dente and rinse once done. Set aside until ready to use.
- Sauté ground chicken beef or turkey until cooked through.
- Add large jar of marinara into the meat. Let it cook down until thickened for about 15 minutes on a low simmer, uncovered.
- Chop all vegetables (except leafy greens like spinach )and sauté in olive oil until fork, tender fork tender
- Once vegetables are cooked to fork tender, add your chopped leafy greens and butter. Cover for 1-2 minutes until wilted and butter is melted. Stir and turn off heat and set aside.
- Place spaghetti, squash, pasta, meat sauce, and vegetables all in a big bowl and mix thoroughly.
- in a large casserole dish layer half the mixture top with half the greatest cheeses, and repeat for the last layer.
- Top with the remaining cheeses, including the pecorino, Romano or Parmesan. Sprinkle some Italian herbs over the top.
- Bake for 30 to 40 minutes and a preheated 350° oven covered. Uncover the last 10 minutes to Brown the top of your casserole.
Serve with a lovely salad, some crusty bread and enjoy this delicious one pot
Great for leftovers up to 3 to 4 days .