Description
This Cheesy Vegetarian Spaghetti Squash Casserole is a delightful and flavorful dish that combines roasted spaghetti squash with sautéed vegetables, marinara sauce, and a generous amount of gooey cheese. Perfect for a comforting and satisfying meal.
Ingredients
Scale
For the spaghetti squash:
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
For the vegetable sauté:
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the casserole:
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Roast for 35–40 minutes, or until tender. Shred the flesh into strands.
- Sauté the vegetables: In a skillet, cook onion until softened. Add garlic, zucchini, and bell pepper. Sauté until tender. Season with Italian seasoning, salt, and pepper.
- Assemble the casserole: Combine spaghetti squash, sautéed vegetables, marinara sauce, and 1 cup mozzarella. Transfer to a baking dish. Top with remaining mozzarella and Parmesan.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden. Let rest before serving. Garnish with herbs.
Notes
- Add mushrooms, spinach, or olives for extra flavor.
- Use dairy-free cheese to make this vegan.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 casserole
- Calories: 260
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 30mg
