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Spaghetti Squash Parmesan | Can't Stay Out of the Kitchen | this is one of the most spectacular ways to serve #SpaghettiSquash ever! It's chocked full of veggies & is layered twice with #parmesan, #mozzarella & #romano cheeses. Terrific for #MeatlessMondays or for #holidays like #Easter or #MothersDay. #Healthy, #LowCalorie #GlutenFree #CleanEating #SpaghettiSquashParmesan #Zucchini #SpaghettiSquashCasserole #YellowSquash #Carrots

Spaghetti Squash Parmesan

Teresa Ambra
Fabulous comfort food recipe using spaghetti squash. It has a LOT of assorted garden veggies like bell peppers, carrots, leeks, zucchini and yellow squash. It's layered twice with parmesan, romano and mozzarella cheeses. It's a terrific entree for Meatless Mondays or as a side dish for company and holidays like Easter or Mother's Day.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Veggie/Casserole
Cuisine Italian
Servings 15
Calories 220 kcal

Equipment

  • 1 large cookie sheet pan or roasting pan
  • 1 large skillet
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 9x13" glass baking dish

Ingredients
  

  • 1 large spaghetti squash cooked, cooled, pulp removed and discarded and removed from shell with a fork
  • 10 oz. pkg. carrot chips or 2 large carrots, crinkle-cut
  • 2 ribs celery sliced diagonally
  • 1 large zucchini julienned
  • 1 large yellow squash julienned
  • 1 leek green top removed, thoroughly washed and diced
  • 1 large yellow onion julienned or one bunch of green onions
  • 1 red bell pepper julienned
  • 1 orange or yellow bell pepper julienned (or use both)
  • 2 tbsp. olive oil
  • 28 oz. can crushed tomatoes
  • 1/4 tsp. red pepper flakes or to taste
  • 1 tsp. kosher salt or sea salt, or to taste
  • 5 cloves garlic finely minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 lb. mozzarella cheese shredded
  • 3-4 oz. Romano cheese which when finely grated = about 2 cups
  • 3-4 oz. parmesan cheese which when finely grated = about 2 cups

Instructions
 

  • Place squash on cookie sheet and bake in oven about 1 to 1 and ½ hours.
  • Allow to cool slightly so you can work with it.
  • Slice in half and remove seeds.
  • Meanwhile, heat olive oil in a skillet and add the onion, leek and carrot.
  • Sauté over medium heat for 5 minutes.
  • Add remaining vegetables, red pepper flakes and season with salt, as desired.
  • Sauté stirring frequently, until vegetables are nearly tender, about 7 to 10 minutes.
  • I cooked mine over a lower heat so it took about 15 minutes.
  • Add crushed tomatoes, garlic, basil and oregano.
  • Simmer uncovered for 15 minutes.
  • Remove the strands of meat from the spaghetti squash with a fork.
  • Mix squash with vegetables and put half in the bottom of a large, lightly greased baking dish.
  • Top with half of the cheeses, the remaining squash mixture, and then the remaining cheeses.
  • Bake at 350° for 30 minutes, covered or until cheese is bubbly and slightly browned.
  • Let cool a few minutes before serving.

Notes

NOTE: I tented the casserole with foil before baking. That way the cheese doesn't burn or stick to the foil.
 
Recipe adapted from Chef Alice Waters, Cooks Recipes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 220kcalCarbohydrates: 17gProtein: 13gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 590mgPotassium: 527mgFiber: 4gSugar: 8gVitamin A: 4364IUVitamin C: 37mgCalcium: 333mgIron: 2mg
Keyword carrots, casserole, gluten free, main dish, mozzarella cheese, parmesan cheese, side dish, spaghetti squash, tomatoes, vegetable, yellow squash, zucchini
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