This Cheesy Spaghetti Squash Casserole is easy to prepare and makes a fantastic gluten-free dinner.
My parents didn’t make casseroles growing up. I barely knew what they were when I graduated college. Yet, here I am, as an adult, making casseroles. My kids don’t even like their food to be touching on their plate, yet here I am, making casseroles.
Say what you want about casseroles, but you can’t deny the comfort of a warm dish of cheese and vegetables. If you have a thing about casseroles, you can call this something else if you want. Just know that when spaghetti squash, marinara sauce, and cheese come together, it’s a good thing.If you’ve never cooked with spaghetti squash, you should give it a try! It isn’t like pasta, the name comes from the spaghetti-like strands the cooked squash produces. While it doesn’t have the taste or texture of pasta, it does work well in dishes where you might traditionally see pasta, like this spaghetti squash casserole.This dish can work as a main dish or a side dish. Although it takes a while because the squash has to cook and then the casserole has to bake, the hands-on time is low. You can prepare other things during the cooking times. Pair this with a salad for a main dish and you’re all set. Some people (a-hem, my husband) might attest that this would be better with meat. If that’s your family, too, feel free to cook some chicken, ground beef, or ground turkey while the squash cooks and then add it to the mix before baking the casserole.
I cooked my spaghetti squash a different way to make this. I cut the squash in rings before cooking them, based on this tutorial.Because you are cutting the squash into rings, you get a longer strand of squash, which is great. Those are the directions I give in the recipe, but feel free to cook the squash however you want. As long as you end up with a bowl of cooked spaghetti squash, you’ll be good. Enjoy this warm and comforting veggie-filled casserole, friends!
- 1 large spaghetti squash
- 1 cup marinara sauce
- ⅓ cup nonfat Greek yogurt
- 2 cups part skim shredded mozzarella cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¼ heaping teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup parmesan cheese
- Preheat the oven to 400 degrees.
- Cut the squash into 1-inch rings and use a knife to cut out the inner ring with seeds.
- On 2 rimmed baking sheets lined with parchment paper or a silicone baking mat, cook the squash until it is tender and starting to brown, 30-40 minutes.
- Allow the squash to cool until is cool enough to handle.
- Using your fingers, separate the squash fibers from the hard outer shell and discard the shell.
- Place the squash fibers in a medium bowl and carefully separate them with your fingers.
- Add the marinara sauce, yogurt, 1¾ cup mozzarella cheese, basil, thyme, salt, and pepper and mix.
- Transfer the mixture to a medium baking dish.
- Top with the remaining mozzarella cheese and the parmesan cheese.
- Reduce the oven temperature to 350 degrees and bake for 25 minutes, or until the casserole is bubbly and the cheese is melted.