Wednesday, March 12, 2014 / ... comments / Gluten Free , make-ahead , Vegetables , Vegetarian
Vegetarian Baked Spaghetti Squash Casserole
Comforting baked pasta? That's actually a vegetable? That pretty much sums up this spaghetti squash bake recipe. Let's face it - kids love noodles, but a lot of us are trying to cut down on simple carbs like traditional spaghetti.
This recipe is quite customizable. Go ahead and toss in any veggies or herbs you would like to use up. This week I added some fresh thyme and rosemary, and some cherry tomatoes on top, since that's what I had. Some cooked sausage (I used vegan Field Roast Italian sausage) is delicious thrown in with the veggies too. In the summer I add more bell peppers and some summer squash.
This recipe does take longer than my usual dinners, as the squash takes about 45 minutes to cook. I recommend cooking the squash the night before, or in the morning to make things quicker at dinnertime.
Vegetarian Baked Spaghetti Squash Casserole Recipe
printer friendly recipe
Yield: Serves 6
- 1 medium sized spaghetti squash
- 2 tablespoons extra virgin olive oil, divided
- 1 small yellow onion
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup sliced crimini mushrooms
- 1 teaspoon oregano
- 1 pinch red pepper flakes
- 1 (26 ounce) box chopped tomatoes, such as Pomi *(see note)
- 1 tablespoon tomato paste
- 1/4 cup fresh basil, chopped
- 8 ounces fresh mozzarella cheese packed in water, drained and cubed
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 400 degrees F.
- Carefully cut spaghetti squash in half lengthwise (this can be the hardest part). Brush or drizzle with 1 tablespoon olive oil. Season lightly with salt and pepper. Place cut side down on a baking sheet and roast for 45 minutes, or until tender.
- Meanwhile, saute the onion in a large sauce pan over medium-hight heat with another tablespoon olive oil until translucent. Add the garlic, bell pepper, mushrooms, oregano, and red pepper and continue to saute until the vegetables have softened. Add the tomatoes and tomato paste, and simmer until slightly thickened, about 5 minutes. Stir in basil. Season sauce to taste with salt and pepper.
- Use a fork to scratch "spaghetti noodles" out of the squash skin. Transfer "noodles" to a large casserole dish. Pour sauce over the top and stir in the mozzarella. Sprinkle Parmesan over the top and bake at 400 degrees for 20 minutes, until bubbly.
*I use boxed tomatoes rather than canned, as most cans are lined with BPA. Tomato acid breaks down the BPA and it then leaches into the the tomatoes.