Spaghetti Squash Casserole

Ever wonder what to do with spaghetti squash? Well, wonder no more, we have the perfect solution for you. Introducing spaghetti squash casserole…although we don’t really specialize in casserole cooking this is not your typical casserole. It’s filled with healthy spaghetti squash, sautéed onions, zucchini, fresh basil and marinara sauce all topped with fontina cheese.  If you are slightly frightened of this massive yellow squash staring at you in the grocery store, it’s time to stop avoiding eye contact and get it over with. Just pick her up and take her home…fellas, don’t you wish it was that easy?

Prep is super simple, if you can find a knife big enough to break through the squash, grab it…otherwise you might need to break out your machete! Just kidding…kinda, it can be hard to crack the squash open but use your muscles.  Quarter the squash and remove the seeds.  You can either roast the squash at 425 degrees for about 25 minutes until softened or dab some water and sprinkle some salt on the fleshy side of the squash and microwave for 5-7 minutes.  Set aside to cool down a bit.

Once the squash has cooled, grab a fork and go to town. Scrape the fork downwards and the flesh will come right off, resembling beautiful golden spaghetti.  How cool is that?

In the meantime while the squash is cooking and cooling is when you want to prep the rest of the casserole.  Dice up an onion and sauté with a bit of olive oil, add garlic and chopped zucchini and continue to cook until softened.  Throw in the fresh basil, spaghetti squash and marinara sauce and mix together.  Transfer to a casserole dish, top with cheese and bake. There you go, it’s really that simple!

One bite and you’ll be hooked!  For those of you that are first time spaghetti squashers, you will wonder how you’ve gone this long without having it in your life!

4.0 from 1 reviews

Spaghetti Squash Casserole

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Good Thyme Kitchen

Serves: 8

Ingredients

• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 spaghetti squash, quartered with inner seeds removed
• 1 large zuchinni, chopped into ¼ inch pieces
• Approx 3 C good quality marinara sauce ( We like White Linen by Victoria)
• ½ C loosely packed fresh basil, chopped
• 1 C grated fontina cheese (can use mozzarella instead or combine with parmasean as well)
• S & P

Instructions

1. Preheat oven to 375 degrees. In a large sautee pan, heat olive oil over medium heat. Add onions and cook for 3 minutes. Add garlic and cook for an additional minute. Add chopped zuchinni and continue to cook for approximately 8-10 minutes.
2. While onion mixture is cooking, rinse the quartered spaghetti squash and lightly salt the flesh. Microwave on high for 5-7 minutes until the squash is easily removed with a fork from the skin.
3. Allow to cool. Using a fork, scrap squash away from the skin, it will come off looking like angel hair pasta. Add the removed squash to the onion mixture and add the marinara sauce. Mix thoroughly, add torn basil and season with S & P to taste.
4. In a casserole dish, transfer the spaghetti squash mixture. Top with grated cheese. Either place in the oven or cover with foil and refrigerate, can be made up to 1 day in advanced. If cooking immediately, cook for 20 minutes or until cheese begins to bubble. Turn oven to broil and cook for an additional 1-2 mins until the cheese is golden brown. Let sit 10 minutes before serving. If cooking from the refrigerator it may require an additional 10 minutes in the oven.

3.5.3208