Description
Indulge in this delicious Cheesy Vegetarian Spaghetti Squash Casserole, a healthy and satisfying dish that’s bursting with flavor. With a mix of wholesome veggies and gooey cheese, this casserole is a comforting treat for any meal.
Ingredients
Scale
For the Spaghetti Squash:
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
For the Vegetable Mixture:
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 zucchini (diced)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes (drained)
- 1 cup marinara sauce
For the Cheese Topping:
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the squash: Slice the spaghetti squash in half lengthwise, remove the seeds, and roast for 35–40 minutes until tender.
- Sauté the veggies: In a skillet, cook onion, garlic, bell pepper, and zucchini. Season with oregano, red pepper flakes, salt, and pepper.
- Combine ingredients: Add diced tomatoes, marinara sauce, and shredded squash to the skillet. Mix in 1 cup of mozzarella.
- Bake: Transfer the mixture to a baking dish, top with remaining cheese, and bake for 20 minutes until bubbly.
- Serve: Garnish with basil or parsley before serving.
Notes
- You can add canned chickpeas or white beans for extra protein.
- Use a marinara sauce with no added sugar for a healthier option.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
