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A slice of vegetarian spaghetti squash casserole on a plate and ready to eat for dinner.

Vegetarian Spaghetti Squash Casserole Recipe

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You don’t have to be counting carbs to love this spaghetti squash casserole recipe—everyone mistakes it for a bowl of pasta!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 282
Author Cheryl Najafi

Ingredients

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!

Nutrition

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