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
- Preheat oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
