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Delicious Spaghetti Squash Casserole

A warm and hearty casserole featuring spaghetti squash as a healthy, low-carb alternative to pasta, combined with vibrant vegetables and gooey cheese.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash Look for a firm and ripe squash.
  • 1 cup diced tomatoes Fresh or canned.
  • 1 cup chopped bell peppers Any color.
  • 1/2 cup chopped onion
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • to taste salt and pepper
  • to taste olive oil For drizzling.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil on each half and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast in the oven for about 30 minutes, or until tender.
Cooking
  1. In a skillet, heat a little olive oil over medium heat. Add the diced onions, bell peppers, and a pinch of salt. Sauté until they soften, approximately 5 minutes.
  2. Stir in the diced tomatoes and season with garlic powder and Italian seasoning. Cook for another 5 minutes until heated through.
Assembly
  1. Once the spaghetti squash is cooked and cool enough to handle, use a fork to scoop out the squash strands.
  2. In a large bowl, combine the squash strands, sautéed vegetables, and half of the mozzarella cheese. Mix well to combine.
Baking
  1. Transfer the mixture to a baking dish. Top with the remaining mozzarella and the Parmesan cheese. Bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
Serving
  1. Remove from the oven and let it cool slightly before serving. Enjoy this cozy dish with loved ones!

Notes

To store, allow to cool completely before transferring to an airtight container. It can be kept in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.