Spaghetti Squash Casserole
My easy spaghetti squash casserole, packed with nutritious vegetables of zucchini, bell peppers, and carrots in a delicious tomato-based sauce poured over spaghetti squash and baked in the oven, is our new family favorite comforting meal. It's gluten-free, vegan, and ready in just under an hour.
Servings: 4
Calories: 275kcal
Ingredients
- 1 large spaghetti squash
- 1 tbsp olive oil
- 3 yellow bell peppers diced
- 1 red onion diced
- 3 carrots diced
- 3 zucchini cut into fourths lengthwise, and then sliced into ¼ inch thick pieces
- 8 cloves garlic
- 1 tbsp dried italian seasoning
- 2 tsp dried oregano
- Sprinkle of crushed red pepper and black pepper
- salt to taste (about ½ tsp)
- 1½ 28oz jars of your favorite pasta sauce (I like Muir Glen or Cucina Antica)
- 1 cup shredded Italian cheese blend or shredded parmesan cheese
Instructions
- Preheat oven to 350ºF.
- Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375ºF for 45 to 60 minutes.
- While the squash is cooking, add the oil through salt to a pan (oil + veggies + seasonings), cooking over medium heat for about 10-15 minutes until fully cooked through.
- Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti.
- Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, pasta sauce, and half of the cheese and mix well. Sprinkle the other half of the cheese on top and bake for 30 minutes or until the cheese is bubbly.
- Allow to cool for five minutes, serve, and enjoy.
Notes
- My #1 Secret Tip for making this spaghetti squash casserole is to plan a little ahead. I like to cook the squash and sauté the vegetables the day before, then all I have to do is put everything together for a quick and easy midweek dinner.
- How To Cut Spaghetti Squash Open With Ease: The best way to cut cooked spaghetti squash is lengthwise using a sharp knife on a cutting board. Scrape out the seeds with a spoon and use a fork to pull the flesh away from the peel.
- Save Time: I cook the spaghetti squash in the microwave to reduce prep time, but you can also cook it in the oven.
- Use The Shells: To save on washing dishes and make the dinner more fancy, I save the squash shells to use in place of bowls.
Nutrition
Calories: 275kcal | Carbohydrates: 31g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1686mg | Potassium: 1440mg | Fiber: 8g | Sugar: 15g