Spaghetti squash is a great seasonal ingredient to incorporate when you’re trying to
avoid noodles. This dish is naturally gluten free (just check your cheese if you’re using
pre-shredded) and can easily be made vegan by using a vegan cheese or omitting it
entirely. This casserole is made almost entirely of vegetables, so it’s great to eat an
hour or so before working out, then have a protein rich snack afterwards to help your
Spaghetti Squash Casserole
1 medium spaghetti squash, halved and seeds removed
1 tablespoon olive oil, plus more for rubbing the squash
1 medium onion, chopped
8 ounces baby portobello mushrooms, sliced
1 clove garlic, minced
Coarse kosher salt and freshly ground black pepper
One 14.5 ounce can diced tomatoes, drained of excess liquid
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup shredded mozzarella cheese
Chopped fresh parsley (optional)
Preheat the oven to 400ºF. Spray an 8x8 baking dish with cooking spray and set aside.
Rub the cut side of the squash lightly with olive oil and season with salt and pepper.
Place both halves cut side up on a baking sheet and bake until tender when pierced
with a fork, 50-60 minutes. Remove from the oven and allow to cool slightly before
scraping the insides of the squash with a fork to remove the stringy flesh. Place the
squash “noodles” in a large bowl and set aside.
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