Spaghetti Squash Dinner
A hearty, cheesy spaghetti squash casserole featuring roasted squash, sautéed vegetables, tomatoes, and herbs, perfect for a wholesome vegetarian dinner full of flavor and texture.
Ingredients
Instructions
- Slice the spaghetti squash lengthwise and scoop out the seeds.
- Bake face down in a buttered, aluminum-lined tray at 375°F for about 30 minutes or microwave for 15 to 20 minutes at full power.
- Let the squash cool, then scoop out the long strands inside.
- While the squash is baking, sauté chopped onions with salt, garlic, pepper, sliced mushrooms, oregano, basil, and thyme.
- When the onions are soft, add the Highland Orchards tomatoes.
- Cook until most of the liquid evaporates, then combine with the squash strands.
- Pour the mixture into a buttered 2-quart casserole dish.
- Top with grated mozzarella cheese.
- Bake at 375°F for another 40 minutes until bubbly and golden.
Tips & Substitutions
For a richer flavor, try adding a dash of red pepper flakes for heat or substituting the cottage cheese with ricotta. If you don't have Highland Orchards tomatoes on hand, any canned diced tomatoes will work. To enhance the dish, consider adding spinach or kale for extra nutrition. Always taste and adjust seasoning as needed.
Serving Suggestions
This spaghetti squash dinner pairs beautifully with a side of Garlicky Pesto Pasta Salad or a fresh green salad for a complete meal. Drizzle with Yogurt Parsley Sauce for added creaminess and flavor. It's also great served with crusty bread to soak up the delicious sauce. Enjoy it as a hearty vegetarian main dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave-safe dish and heat in 30-second intervals, stirring occasionally, until warmed through. Alternatively, reheat in a preheated oven at 350°F for about 15-20 minutes until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti Squash Dinner contains roughly 832 calories, with 47g protein, 59g carbohydrates, and 49g fat. It is an excellent source of calcium (101% of the Daily Value), protein (94% of the Daily Value), and vitamin D (78% of the Daily Value). Note that it is relatively high in sodium, at 2060mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of squash?
Yes, you can substitute spaghetti squash with other squash varieties like butternut or acorn squash, but the cooking time may vary. Keep an eye on the texture; you want them to be tender yet firm.
Is there a vegan alternative for the cheese?
Absolutely! You can use vegan cheese shreds or nutritional yeast for a cheesy flavor without dairy. There are also excellent cashew-based cheese alternatives that would work well in this recipe.
How can I make this dish spicier?
To add some spice, consider incorporating diced jalapeños or a sprinkle of cayenne pepper into the sautéed onions and mushrooms. You can also top the dish with crushed red pepper flakes before serving for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).