Description
This gluten-free Spaghetti Squash Casserole combines roasted spaghetti squash strands with sautéed vegetables and a creamy, seasoned marinara sauce, all topped with melted shredded cheese for a warm, comforting, and healthy meal perfect for dinner.
Ingredients
Main Ingredients
- 2 to 3 pound spaghetti squash (3-4 cups noodles)
- Sea salt, divided
- 1 Tablespoon light olive oil
- ⅔ to 1 cup chopped onion (about 1 small onion)
- 2 cups chopped broccoli
- 1 cup baby spinach
- Pinch black pepper
Sauce
- ½ cup cream cheese or dairy free cream cheese
- ½ cup marinara sauce
- 2 to 3 Tablespoons parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ to ½ teaspoon red pepper flakes
- Optional: 1 cup cooked shredded chicken or turkey
Topping
- 1 to 1 ¼ cups organic shredded cheese or dairy-free shredded cheese substitute
Garnish
- Fresh parsley, chopped
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (204°C) and line a baking pan with aluminum foil. Slice the spaghetti squash in half lengthwise and remove the seeds. Sprinkle the cut sides with sea salt and place them face down on the prepared pan.
- Roast Squash: Roast the squash in the oven for about 45 minutes until the flesh is fork-tender. This softens the squash and makes it easy to separate into noodle-like strands.
- Cool and Shred Squash: Allow the roasted squash halves to cool slightly, then use a fork to scrape out the strands into a large mixing bowl. Set aside.
- Reduce Oven Temperature: Lower the oven temperature to 350°F (177°C) to prepare for baking later.
- Sauté Vegetables: Heat 1 tablespoon of light olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Add chopped onion, broccoli, spinach, a pinch of sea salt, and black pepper. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables are tender. Transfer these cooked veggies to the bowl with the spaghetti squash strands.
- Prepare Sauce: In the same skillet, add cream cheese, marinara sauce, parmesan cheese, garlic powder, onion powder, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Whisk the ingredients together and simmer over medium-low heat for 2 to 3 minutes until the sauce is smooth and creamy.
- Combine Ingredients: Add the spaghetti squash and vegetable mixture to the skillet with the sauce. If using, also add cooked shredded chicken or turkey. Gently fold all the ingredients together until well combined.
- Add Cheese Topping and Bake: Sprinkle the shredded cheese evenly over the top of the casserole in the skillet. Place the oven-safe skillet in the oven and bake for 20 to 25 minutes, or until the cheese is golden brown and bubbly.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with chopped fresh parsley before serving. Enjoy your hearty and healthy gluten-free spaghetti squash casserole!
Notes
- For a faster cooking method, you can microwave the spaghetti squash halves face down in a covered dish for about 10 to 12 minutes, then proceed with shredding.
- Use dairy-free cream cheese and shredded cheese substitutes to make this recipe vegan and dairy-free.
- The marinara sauce can be homemade or store-bought; choose one with no added sugars for a healthier option.
- If using a skillet that is not oven-safe, transfer the combined mixture to a baking dish before topping with cheese and baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
