Spaghetti Squash Casserole

This casserole is comforting and warm, with gooey cheese. And by using spaghetti squash, not only is the recipe vegetarian but it’s also naturally gluten free.

  • 1 med Spaghetti squash
  • 1 med Zucchini, shredded
  • 2 tsp Kosher salt
  • ½ med Onion, chopped
  • ½ bunch Flat-leaf parsley, chopped
  • ¼ cup Basil, chopped (or ½ tsp dried)
  • 2 lg cloves Garlic, minced
  • ½ tsp Garlic, powdered
  • 2 tbs Butter
  • 1 tbs Olive oil
  • 28-oz can Crushed tomatoes
  • ½ tsp Ground pepper
  • ½ cup Parmesan cheese, grated
  • 2¾ cups Mozzarella, shredded

1. Preheat the oven to 375°. Butter a 9 by 9 casserole dish.

2. Grate zucchini and place in a strainer. Toss with a pinch of salt and place the strainer over a bowl to draw out moisture.

3. Carefully slice spaghetti squash in half lengthwise. Scoop out seeds and place cut side down on microwave-safe plate. Add ½ cup water to the plate and microwave on high for 10 minutes. Scoop out insides and shred once cooled.

4. Place a deep-sided skillet on medium heat and add 2 tablespoons of butter and olive oil. Add onions, cooking until just translucent, about 4 minutes.

5. Add garlic and sauté for 1 minute.

6. Squeeze out moisture from zucchini, then add to the onions along with the parsley and basil. Stir and cook for 1 minute.

7. Stir spaghetti squash into zucchini mixture and cook about 2-3 minutes.

8. Heat tomatoes for about 4-5 minutes in a separate pan, seasoning with salt, pepper and powdered garlic.

9. In the casserole dish, spread half of the squash mixture. Layer half the mozzarella and Parmesan evenly over the squash, then layer in the rest of the squash and cheeses. Bake for 30 minutes or until cheese is bubbly. Top with chopped parsley.

10. Let stand for at least 10 minutes before serving.

Serves 4-6 | Prep Time 60-65 mins