Our spaghetti squash casserole is just the right dish to help bring your eating habits back to normal. It’s inexpensive, super healthy, low in carbs and doesn’t even contain any pasta!

Although spaghetti squash can be found year-round, its peak season is wintertime—perfect timing for that diet you’ve wanted to start. This particular type of squash has a neutral yet slightly sweet flavor, which makes it more appealing to kids.

Our spaghetti squash casserole is not the same old pasta dish you might expect. It looks good enough to fool the kids and don’t be surprised if they ask you for seconds!

Vegetarian spaghetti squash casserole recipe

Vegetarian Spaghetti Squash Casserole Recipe

You don’t have to be counting carbs to love this spaghetti squash casserole recipe—everyone mistakes it for a bowl of pasta!

Ingredients
 

Yield: 6 servings
No ratings yet
Leave a Review
  • 1 spaghetti squash, prepared
  • 1/2 tsp dried basil
  • 1/4 tsp ground thyme
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups mushrooms, sliced
  • 1 cup zucchini, sliced
  • 1 cup green bell pepper, diced
  • 1 1/2 cups marinara sauce
  • 3/4 cup mozzarella cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 3/4 cup mozzarella cheese, grated
  • 1/4 cup panko breadcrumbs

Instructions
 

  • Preheat the oven to 375 degrees.
  • Prepare the spaghetti squash according to the recipe.
  • Run a fork along the inside of the prepared squash to create spaghetti-like strands, scoop it into a medium-sized mixing bowl. Stir in basil and thyme then set aside.
  • Heat olive oil in large sauté pan over medium heat. Add onion and garlic, stirring frequently for 5 minutes, until onion begins to turn translucent. Add mushrooms, zucchini and green bell pepper. Sauté for 1 minute more then remove from heat.
  • Place half of the spaghetti squash in the bottom of a 2-qt casserole dish. Spread half of the sautéed vegetables over the squash then half of the marinara sauce over vegetables. Top with a layer of mozzarella cheese. Add the remaining squash. Layer the remaining vegetables then pour the remaining marinara sauce on top.
  • Mix the Parmesan cheese, mozzarella cheese and panko breadcrumbs together in a small bowl. Sprinkle over the entire dish.
  • Cover the dish with aluminum foil then bake for 20 minutes. Uncover and continue baking an additional 10 minutes or until hot and bubbly. Serve and enjoy immediately!

Notes

Need this dish to be gluten-free? Simply omit the panko!
Calories: 282kcal, Carbohydrates: 27g, Protein: 14g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 18mg, Sodium: 837mg, Potassium: 706mg, Fiber: 4g, Sugar: 12g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!