Rich and Savory Spaghetti Squash Casserole

Ingredients

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups sliced mushrooms
• 1 can diced tomatoes (14.5 ounces)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Directions

1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet and bake for 30 minutes, or until the squash is fork-tender.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the mushrooms and cook until lightly browned, about 5 minutes more.
4. Add the diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the skillet and stir to combine. Cook for 5 minutes, or until the tomatoes are softened.
5. Remove the squash from the oven and let cool. Once cool enough to handle, use a fork to scrape the spaghetti-like strands from the squash into a large bowl.
6. Add the tomato mixture to the bowl with the squash and mix until combined. Transfer the mixture to a 9x13-inch baking dish and top with the mozzarella and parmesan cheese.
7. Bake for 25 minutes, or until the cheese is melted and the casserole is bubbly. Serve hot.

Interesting Facts

• Spaghetti squash is a type of winter squash that has a mild flavor and a string-like flesh that resembles spaghetti.
• This casserole is a great vegetarian option for those looking for a meat-free meal.
• The casserole can be made ahead of time and stored in the refrigerator for up to 3 days.