Cheesy Spaghetti Squash Lasagna Casserole

As the weath­er gets cool­er, reach­ing for a big raw sal­ad no longer sat­is­fies our hunger and it’s easy to reach for com­fort foods laden with unhealthy ingre­di­ents. This ooey-gooey casse­role is the ulti­mate in com­fort food, with­out any processed grains to weigh you down, and with the added bonus of veg­etable good­ness! This is a super ver­sa­tile recipe, so make it your own with your favorite veg­eta­bles or organ­ic dairy if you can tol­er­ate it. Keep in mind that spaghet­ti squash pro­duces a lot of water, so stay away from add-ins that are also high in water, like zucchini.

Gluten-free, Vegan, Soy-Free, Nut-Free

Ingredients

Use organ­ic when­ev­er possible

• 1 medi­um spaghet­ti squash
• 1 cup of your favorite spaghet­ti sauce
• 1 ½ cups Daiya shred­ded moz­zarel­la cheese
• Olive oil
• Option­al add-ins: Spinach, onions, mush­rooms, fresh basil, etc.

Instructions

1. Pre­heat the oven to 400 degrees
2. Slice the spaghet­ti squash in half (short way), scoop out the seeds and place cut-side down on a foil-lined pan
3. Bake for 30–40 min­utes — the squash is ready when you can gen­tly press in on the skin (alter­na­tive­ly, spaghet­ti squash is fab­u­lous out of the instant pot for 6 minutes!)
4. Care­ful­ly remove squash from the oven, low­er tem­per­a­ture to 350 degrees
5. Use two forks to remove strands from squash and place to the side
6. Grease a small casse­role dish or 8×8 Pyrex dish with olive oil
7. Gen­tly spread ¹⁄₃ of the spaghet­ti squash across the bot­tom of the pan, top with ¹⁄₃ of the sauce and ¹⁄₃ of the cheese shreds (add any addi­tion­al add-ins at this time)
8. Repeat the process two more times, end­ing with a lay­er of cheese
9. Bake for 20 minutes
10. Switch oven to broil­er and broil for 4–5 min­utes, until the top lay­er is light­ly browned
11. Allow to cool for 5 min­utes, serve, and enjoy!