Mediterranean Spaghetti Squash Casserole


3 cups cooked spaghetti squash
1 can artichoke hearts (chopped)
2 roma tomatoes (chopped)
2 cups fresh spinach
2 roasted red peppers (chopped)
¼ cup chopped olives
1 tbsp basil
½ tbsp oregano
1½ tbsp olive oil + 1 tbsp
½ tbsp black pepper
1 cup cooked rice
3 cups bread cubes


Preheat the oven to 375F.
Combine all of the ingredients in a large bowl until evenly distributed.
Place in a greased 8×11″ casserole dish and top with bread cubes. Drizzle 1 tbsp olive oil over the top of the bread and season with salt and pepper.
Baked uncovered at 375F until bread is crispy (about 30-45 minutes).