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
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.
- Preheat the oven to 400 degrees
- Slice the spaghetti squash in half (short way), scoop out the seeds and place cut-side down on a foil-lined pan
- 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!)
- Carefully remove squash from the oven, lower temperature to 350 degrees
- Use two forks to remove strands from squash and place to the side
- Grease a small casserole dish or 8×8 Pyrex dish with olive oil
- 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)
- Repeat the process two more times, ending with a layer of cheese
- Bake for 20 minutes
- Switch oven to broiler and broil for 4–5 minutes, until the top layer is lightly browned
- Allow to cool for 5 minutes, serve, and enjoy!