Fresh Spaghetti Squash Casserole

Warm, hearty, and bursting with vibrant flavors, this Fresh Spaghetti Squash Casserole is a wholesome twist on classic comfort food! Perfect for healthy eaters and gluten-free enthusiasts, this casserole features tender roasted spaghetti squash as a low-carb base, layered with a savory blend of marinara, zucchini, and aromatic garlic and onion. Topped with a gooey layer of melted mozzarella and Parmesan cheese, it bakes to golden-bubbly perfection for a dinner that’s as satisfying as it is nutritious. With just 20 minutes of prep time, this veggie-packed dish is ideal for busy weeknights or a cozy weekend meal. Garnish with fresh parsley for a pop of color and bright, herby flavor!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 large (about 3 pounds) Spaghetti squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 medium Zucchini, diced
• 2 cups Marinara sauce
• 1 teaspoon Dried Italian seasoning
• 2 cups (divided) Mozzarella cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons (optional, for garnish) Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

Place the squash halves cut-side down on the prepared baking sheet and roast for 40 minutes, or until the flesh is tender and easy to shred with a fork.

Step 4

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 5

Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.

Step 6

Stir in the diced zucchini and cook for another 5-6 minutes until slightly softened.

Step 7

Pour the marinara sauce into the skillet, add the dried Italian seasoning, and stir to combine. Let the sauce simmer for 5 minutes, then remove it from the heat.

Step 8

Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl.

Step 9

Add the vegetable marinara mixture, 1 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese to the bowl with the squash. Stir until everything is evenly combined.

Step 10

Reduce the oven temperature to 375°F (190°C). Transfer the squash mixture to a greased 9x13-inch casserole dish and spread it out into an even layer.

Step 11

Top the casserole with the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.

Step 12

Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.

Step 13

Remove the casserole from the oven and let it cool for 5 minutes before sprinkling with fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2464.6 grams (2464.6g)

Amount per serving	% Daily Value*
Calories	2013

Total Fat 134.70g	173%
Saturated Fat 51.50g	258%
Polyunsaturated Fat 14.60g
Cholesterol 243mg	81%
Sodium 6946mg	302%
Total Carbohydrate 130.70g	48%
Dietary Fiber 28.00g	100%
Total Sugars 55.80g
Protein 81.40g	163%

Vitamin D 0IU	0%
Calcium 2472mg	190%
Iron 10mg	53%
Potassium 2528mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 15.8%

Carbs: 25.4%