Description
This easy Italian-style spaghetti squash casserole recipe is perfect for the weeknight dinner rotation - a healthy vegetarian meal that satisfies.
Ingredients
Units
Scale
Equipment: a 2-quart casserole
- 4 cups cooked spaghetti squash from 1 large - 3-lb. squash. Here's how to cook spaghetti squash
- 2 tablespoon olive oil, divided
- 1 large yellow onion, chopped
- 3 large garlic cloves, minced or passed through a garlic press
- 1 or 2 pinches of crushed red pepper flakes
- A 6-ounce can of tomato paste
- 1 teaspoon dried basil
- 2 teaspoons onion powder
- 1/2 teaspoon Kosher salt
- Several grinds of black pepper
- 1 cup shredded extra sharp cheddar cheese, divided
Want To Save this Recipe?
Instructions
preheat oven to 375ºF/190ºC
- Put the cooked spaghetti squash into a large mixing bowl and set aside.
- Heat 1 tablespoon of the oil in a medium saucepan or in a skillet over medium heat and sauté the onion, garlic and red pepper flakes, stirring occasionally, until the onion is soft and starting to brown, about 5 minutes. Add the second tablespoon of oil and the tomato paste and cook for 1 minute, stirring constantly with a wooden spoon. Tomato paste will caramelize and darken in color, and some may stick to the pan. Remove pan from heat, add a tablespoon of water, and scrape the pan with a wooden spoon to release any stuck bits, and then transfer the tomato paste mixture to the bowl with the squash.
- Add the basil, onion powder, salt, pepper and half the cheese. Mix thoroughly, transfer to the casserole, top with remaining cheese, and bake for 40 minutes. Serve hot, with a salad on the side, if you like.
- Prep Time: 10 min
- Roasting the spaghetti squash: 30 min
- Cook Time: 40 min
- Category: Casserole
- Method: Bake
- Cuisine: Italian-style