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Spaghetti-squash-casserole

Cheesy Spaghetti Squash Casserole


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Description

This Spaghetti Squash Casserole is easy to prepare and makes a great gluten-free dinner.


Ingredients

Scale
  • 1 large spaghetti squash
  • 1 cup marinara sauce or Instant Pot Spaghetti Sauce
  • 1/3 cup nonfat Greek yogurt
  • 2 cups part skim shredded mozzarella cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/4 heaping teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut the squash into 1-inch rings and use a knife to cut out the inner ring with seeds.
  3. 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.
  4. Allow the squash to cool until is cool enough to handle.
  5. Using your fingers, separate the squash fibers from the hard outer shell and discard the shell.
  6. Place the squash fibers in a medium bowl and carefully separate them with your fingers.
  7. Add the marinara sauce, yogurt, 1 3/4 cup mozzarella cheese, basil, thyme, salt, and pepper and mix.
  8. Transfer the mixture to a medium baking dish.
  9. Top with the remaining mozzarella cheese and the parmesan cheese.
  10. Reduce the oven temperature to 350 degrees and bake for 25 minutes, or until the casserole is bubbly and the cheese is melted.
  11. Enjoy!
  • Prep Time: 15 mins
  • Cook Time: 1 hour 5 mins
  • Category: main

Nutrition

  • Serving Size: 1 of 2 servings
  • Calories: 514
  • Sugar: 9g
  • Sodium: 1260mg
  • Fat: 29.5g
  • Carbohydrates: 31g
  • Protein: 44g