I was craving vegetables but also something warm and filling. I also like to get colorful when making vegetarian dishes to get a variety of nutrients. The combination of carrots, mushrooms, zucchini and tomato with spaghetti squash came out great! The cheese tied it all together wonderfully. Healthy and tasty!
Veggie Spaghetti Squash Casserole
Recipe type: Main
Cuisine: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 Spaghetti Squash, Large
- 2 Carrots, Large, chopped
- 1 Zucchini, chopped
- 10 Baby Bella Mushrooms, chopped
- ¾ Can of Diced Tomatoes, 14.5 oz
- ¼ tsp. Onion Powder
- ½ tsp. Rosemary, chopped (optional)
- ½ c. Shredded Mozzarella Cheese
Instructions
- Preheat oven to 375°
- Cut Spaghetti Squash in half lengthwise. Scoop out all seeds.
- Spray all sides of each half of Spaghetti Squash with cooking spray and place face down on a cookie sheet. Bake for 20-30 minutes, until skin can be easily pierced with a knife.
- Once cool enough to handle, use a fork to scrape out the "spaghetti" like flesh of each half. The fork with help separate out the spaghetti.
- Place the spaghetti in a large bowl, Add the vegetables, onion powder and rosemary.
- Add the canned diced tomatoes and mix all ingredients together.
- Move the mixture into a lightly greased casserole dish.
- Sprinkle the mozzarella cheese on top on the mixture, then bake for 25-30 minutes, uncovered.
- Remove from oven and let cool for 5-10 minutes.
- Serve yourself a plate and enjoy!!
Rose Martine says
Wow that looks delicious. I love spaghetti squash. I know what you mean about exploding spaghetti squashes — I cooked one in my microwave and it exploded, blew the door open, and just missed my baby in the high chair! I had poked the skin, but don’t think I stabbed it deep enough. I had to get a new microwave – it was totally destroyed. So I always cut them in half now…