Baked Spaghetti Squash Casserole recipe

All Recipes Side Dish Casseroles Squash Casserole Recipes

Ingredients

cooking spray
1 spaghetti squash
2 (14.5 ounce) cans chopped tomatoes
1 cup grated Parmesan cheese, divided
¼ cup chopped fresh oregano
¼ cup chopped fresh basil
2 cloves garlic, chopped
½ teaspoon salt

Nutrition Info

94.9 calories
carbohydrate: 10.4 g
cholesterol: 8.8 mg
fat: 3.5 g
fiber: 0.9 g
protein: 5.4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 472.8 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  2. Pierce spaghetti squash in several places with a knife. Microwave on medium-high, rotating every 5 minutes, until tender, 10 to 15 minutes. Remove from microwave. Let cool until easily handled, 5 to 10 minutes.

  3. Cut squash in half and scoop out seeds. Scrape insides of squash into spaghetti strands with a fork. Transfer to the greased baking dish.

  4. Pour tomatoes, 3/4 cup Parmesan cheese, oregano, basil, garlic, and salt over spaghetti squash, mix well. Sprinkle remaining 1/4 cup Parmesan cheese on top.

  5. Bake in the preheated oven until golden and bubbly, 45 to 60 minutes.

Recipe Yield

8 servings

Recipe Note

A healthy low-carb dish every one likes. I have taken it to pot-lucks and people love it. Ground beef or Italian sausage can be added. I have even used leftover spaghetti sauce in this.

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