This easy spaghetti squash casserole is packed full of nutritious ingredients for a delicious family meal! If you are looking for a comforting vegetarian, gluten free recipe with all the classic flavors of a pasta bake, give this casserole a try!
Easy To Make: Throw this spaghetti squash lasagna casserole together in 15 minutes, and then sit back and relax while it bakes!
Preheat oven to 350ºF. Poke spaghetti squash all over with a knife and cook in the microwave on a microwave-safe plate for 8 to 12 minutes until soft.
If you don’t have a microwave, place the poked squash on a baking sheet and bake at 375ºF for 45 to 60 minutes.
While the squash is cooking, add oil, yellow pepper, red onion, carrots, zucchini, garlic, Italian seasoning, dried oregano, crushed red pepper, and salt & pepper to a large pan.
Cook over medium heat for about 10-15 minutes or until fully cooked through.
Cut the squash in half with a sharp knife. Scoop out the seeds of each of the squash halves, and with a fork, scrape the flesh from the peel.