Fresh Spaghetti Squash Casserole
Warm, hearty, and bursting with vibrant flavors, this Fresh Spaghetti Squash Casserole is a wholesome twist on classic comfort food! Perfect for healthy eaters and gluten-free enthusiasts, this casserole features tender roasted spaghetti squash as a low-carb base, layered with a savory blend of marinara, zucchini, and aromatic garlic and onion. Topped with a gooey layer of melted mozzarella and Parmesan cheese, it bakes to golden-bubbly perfection for a dinner that’s as satisfying as it is nutritious. With just 20 minutes of prep time, this veggie-packed dish is ideal for busy weeknights or a cozy weekend meal. Garnish with fresh parsley for a pop of color and bright, herby flavor!
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Recipe Information
Ingredients
- 1 large (about 3 pounds) Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 2 cups Marinara sauce
- 1 teaspoon Dried Italian seasoning
- 2 cups (divided) Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons (optional, for garnish) Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet and roast for 40 minutes, or until the flesh is tender and easy to shred with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Stir in the diced zucchini and cook for another 5-6 minutes until slightly softened.
Pour the marinara sauce into the skillet, add the dried Italian seasoning, and stir to combine. Let the sauce simmer for 5 minutes, then remove it from the heat.
Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl.
Add the vegetable marinara mixture, 1 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese to the bowl with the squash. Stir until everything is evenly combined.
Reduce the oven temperature to 375°F (190°C). Transfer the squash mixture to a greased 9x13-inch casserole dish and spread it out into an even layer.
Top the casserole with the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.
Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
Remove the casserole from the oven and let it cool for 5 minutes before sprinkling with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 6946 mg | 302% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 55.8 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2472 mg | 190% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2528 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
