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Spaghetti squash Florentine is a versatile vegetable based side dish. In this dish, seasoned spaghetti squash is topped with a mixture of spinach, romano cheese, onions and peppers and covered with mozzarella.
This side dish pairs well with most proteins. On occasions where you want an elevated vegetable dish, this fits the bill. It is also easy to convert this dish to a bonafide casserole – just mix your protein into the spaghetti squash before adding the spinach and mozzarella layers.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Spaghetti squash
- Thawed frozen chopped spinach
- Onion
- Bell pepper
- Fat free Italian dressing – I used Kraft fat free Zesty Italian dressing.
- Garlic powder
- Grated Romano cheese
- Black pepper
- Kraft fat free shredded mozzarella
- Olive oil
Making the Spaghetti Squash Florentine
- Prick the spaghetti with a fork and microwave on high for a few minutes. Remove the squash from the microwave and cut it in half. Remove the seeds. Place the squash halves face down in a microwave safe casserole and microwave on high until it is cooked.
- Using a fork, separate the spaghetti squash into strands and spread them out in a glass casserole dish.
- Dot the fat free Italian dressing over the surface of the spaghetti squash. Toss the squash to lightly coat the strands, then set aside.
- Chop the bell pepper and onion. Sauté them in olive oil until they are tender and the onion is translucent. Set aside.
- Place the thaw, well drained chopped spinach into a bowl. Add the fat free Italian dressing, grated romano cheese, garlic powder and black pepper and toss together.
- Add the sautéed onion and bell pepper. Toss to evenly distribute the onion and bell pepper throughout the spinach mixture
- Spread the spinach mixture over the spaghetti squash in the casserole dish.
- Top the spinach layer with the shredded mozzarella and place in the oven to heat the casserole and melt the cheese.
- Remove the casserole from the oven when done. Serve and enjoy.
Serving Ideas
- Spaghetti squash Florentine is a low point side dish that can be taken to a potluck or work luncheon.
- It can be served for lunch with fruit or a cup of soup or piece of garlic bread.
- Meatballs, chicken, salmon, chicken sausage, shrimp and most other proteins can be served with a side of spaghetti squash Florentine.
- This dish is a nice addition to a lunch, dinner or holiday buffet.
WW 2 pt per serving, 6 pt for entire recipe
Servings: 4 servings
Calories: 96.9kcal
Equipment
- Cutting board
- Chef knife
- skillet
- casserole dish
- Wooden spoon
- measuring cup and spoons
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 5 tsp Kraft fat free Zesty Italian dressing
- 6 tbsp Kraft fat free shredded mozzarella
Spinach Mixture
- 8 tbsp frozen chopped spinach, thawed and drained
- 5 tsp Kraft fat free Zesty Italian dressing
- 2 tbsp grated Romano cheese
- 1 pinch black pepper
- ½ tsp garlic powder
- ¼ c chopped onion
- ¼ c chopped bell pepper, I used a red pepper
- 2 tsp olive oil
Instructions
- Preheat oven to 375℉
Spaghetti Squash
- Prick the surface of the spaghetti squash and microwave on high for 2 min. Remove from the squash from the microwave. Cut it in half and remove the seeds.
- Place the two halves of the squash face down in a microwave safe casserole and microwave on high for another 2 min. Remove the squash from the microwave. Using a fork, separate the flesh of the squash into strands.
- Spread the cooked spaghetti squash strands in a casserole dish. Drizzle 5 tsp of fat free Italian dressing over the spaghetti squash strands. Toss the spaghetti squash to lightly coat the strands with the Italian dressing. Set the casserole dish with the squash aside.
Preparing the Spinach Mixture
- Thaw the frozen spinach and squeeze it to get as much water out of it as you can. Measure 8 packed tbsp of the spinach into a bowl. Use a fork to break it up.
- Add the Italian dressing and grated romano cheese to the spinach and toss it together.
- Add the garlic powder and black pepper to the spinach mixture and toss to mix it together. Set the spinach mixture aside.
- Chop the onion and red bell pepper. Sauté the onion and bell pepper in olive oil until they are tender.
- Add the sautéed onion and pepper to the spinach mixture and toss to mix together.
Put the Casserole Together
- Spread the spinach mixture evenly over the layer of spaghetti squash as best as you can.
- Sprinkle the mozzarella over the spinach mixture.
- Cover the casserole with aluminum foil and place in the preheated oven. Bake for 25 min at 375℉. You are looking to heat the spaghetti squash casserole through and to melt the mozzarella.
- Remove the casserole from the oven when it is done. Let sit for a few minutes so the melted cheese can set and then serve and enjoy. Refrigerate leftovers. I divide this size casserole into 4 servings.
Notes
You can substitute in your favorite brand of Italian dressing, just adjust the points.
Nutrition
Serving: 1serving | Calories: 96.9kcal | Carbohydrates: 10.9g | Protein: 5.5g | Fat: 3.3g | Saturated Fat: 0.9g | Sodium: 357mg | Fiber: 2.1g | Sugar: 4.3g
Tried this recipe?Let us know how it was!
