Spaghetti Squash Casserole


Spaghetti Squash Casserole

Submitted by: John Weitekamp, Menard Electric Cooperative
Servings 2
Calories 525kcal


  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • 1/4 cup onion diced
  • 1/4 cup celery diced
  • 1/4 cup carrots diced
  • 1/4 cup green pepper diced
  • 1/2 cup button mushrooms sliced
  • Favorite marinara sauce
  • 1 cup shredded cheddar cheese


  • Preheat oven to 350 F.
  • Wash spaghetti squash, cut in half lengthwise and scoop out seeds. Place open side down in oiled baking dish with a small amount of water.
  • Bake at 350 degrees approximately 1 hour or until the squash comes out easily when scraped with a fork.
  • Scoop out the inside of the squash and place in greased 9x9-inch baking dish.
  • In skillet, heat olive oil and cook onions, celery, carrot, green peppers, mushrooms (and other vegetables as desired).
  • Combine cooked vegetables with squash in pan and add enough marinara sauce to cover.
  • Top with a layer of cheddar cheese and lightly cover the baking dish with foil. Bake 30 minutes.
  • Uncover the last 5 minutes so cheese will melt and brown.


Nutrition information: 525 calories; 32.6g fat; 1397mg sodium; 39.3g carbohydrates; 19.5g protein.