Spaghetti Squash With Vegetables & Mozzarella

READY IN: 45mins
Recipe by Johnney

This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash subsitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative.

Top Review by ClassyMarySue

I made this today, first time I ever tried spaghetti squash. The squash has little flavor but adds a stringy texture. Not bad. The dish tastes strongly of tomato and bell pepper. It's good, extremely healthy, but I find the flavors too strong. I think next time I will skip the cheese, and serve it as a side dish to plain baked chicken or steak. The plain meat will help cut the strength of the flavor, and add more protein. The calories are all from the cheese, so deleting it removes nearly all the calories.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Mix the cheese together, set aside.
  2. Heat olive oil in a skillet and add the onion, pepper and garlic.
  3. Sauté over medium heat for about 5 minutes.
  4. Add crushed tomatoes, basil, and crushed red pepper (if using).
  5. Simmer uncovered for about 15 minutes.
  6. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
  7. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
  8. Bake for 30 minutes or until cheese is bubbly and slightly browned.
  9. Let cool 10-15 minutes before serving.

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