Spaghetti Squash Tomato Mushroom Cheese Casserole
Transform your dinner game with this Spaghetti Squash Tomato Mushroom Cheese Casserole, a wholesome and flavor-packed dish that’s as comforting as it is nutritious. Roasted spaghetti squash serves as a low-carb yet satisfying base, perfectly absorbing the rich tomato and mushroom sauce infused with garlic, basil, and oregano. Layers of gooey mozzarella and nutty Parmesan cheese create a crave-worthy, golden topping that bakes to bubbly perfection. Packed with veggies and bursting with Italian-inspired flavors, this gluten-free casserole is easy to prepare and ideal for weeknight dinners or meal prep. Serve it as a stand-alone vegetarian main or pair it with a crisp salad for a hearty, satisfying meal. With simple ingredients and bold flavors, this dish is guaranteed to please the whole family!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 cups, sliced cremini mushrooms
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoons (optional) red pepper flakes
- 1 teaspoon, or to taste salt
- 0.5 teaspoons black pepper
- 2 cups, shredded mozarella cheese
- 0.5 cup, grated parmesan cheese
- 2 tablespoons, chopped (optional garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with 1 tablespoon of olive oil and place the squash halves cut-side down on the prepared baking sheet.
Roast the spaghetti squash in the oven for 35-40 minutes, or until the flesh is tender and easily separates into strands with a fork. Remove from the oven and let cool slightly.
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 another minute, stirring frequently to avoid burning.
Stir in the sliced mushrooms and cook for 5-7 minutes until the mushrooms release their juices and start to brown.
Add the canned diced tomatoes, tomato paste, dried basil, oregano, red pepper flakes (if using), salt, and black pepper. Stir well and let the mixture simmer for 10 minutes to thicken and develop flavor. Remove from heat.
Using a fork, scrape out the spaghetti squash flesh into long strands and place them in a large mixing bowl.
Combine the cooked spaghetti squash with the tomato mushroom mixture, stirring until evenly combined.
Lightly grease a 9x13-inch casserole dish and spread half of the squash mixture evenly in the dish. Sprinkle 1 cup of shredded mozzarella cheese over the layer, then spread the remaining squash mixture on top. Finish with the remaining 1 cup of mozzarella cheese and the grated parmesan cheese.
Lower the oven temperature to 375°F (190°C) and bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes. Sprinkle with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 5014 mg | 218% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 58.9 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 4458 mg | 343% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4920 mg | 105% | |
*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.
