Description
This cheesy, veggie-packed spaghetti squash casserole is a lighter take on comfort food—naturally gluten-free, rich in flavor, and perfect for meal prep.
Ingredients
1 large spaghetti squash
1 lb ground turkey or beef (or lentils/tofu)
1 small yellow onion, diced
3 cloves garlic, minced
2 cups marinara sauce
1½ cups shredded mozzarella (or vegan option)
½ cup grated Parmesan (or nutritional yeast)
Olive oil, salt, black pepper, dried oregano
Instructions
1. Preheat oven to 400°F.
2. Slice squash lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for 25–30 minutes.
3. Sauté onion and garlic in a skillet; add ground meat and cook until browned.
4. Stir in marinara sauce and oregano; simmer for 5 minutes.
5. Use a fork to shred the roasted squash into strands in a large bowl.
6. Mix the meat sauce with the squash.
7. Transfer mixture to a greased 9×13 baking dish.
8. Top with mozzarella and Parmesan.
9. Bake at 375°F for 20 minutes until golden and bubbly.
10. Let rest for 5 minutes before serving.
Notes
Make ahead: Prepare and refrigerate the unbaked casserole a day in advance.
Customize with olives, spinach, feta, or Tex-Mex toppings.
Holds well for 4 days in the fridge or freeze baked slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: spaghetti squash, casserole, healthy comfort food, gluten-free, meal prep