Every now and then I remember I want to eat healthier so I look for ways of replacing some favorite meals with “better for you” foods. Spaghetti is an all time family favorite but we all know pasta and carbs is not all that. So, sometimes I’ll replace the pasta noodles with spaghetti squash. The texture is a little different but the flavor is similar and the kids will eat it. Bonus! I don’t have an exact measurement recipe, but I’ll share the ingredients I use and the process so you can try it too. I think you’ll be surprised how yummy it is.
Here’s what a whole spaghetti squash looks like. Pretty plain, nothing exciting. Almost like a small colorless watermelon.
- 1 spaghetti squash
- Pasta sauce – 1 jar
- Chopped onion – 1/2 cup
- Chopped mushrooms – 1/2 cup
- Chopped tomatoes – 1-2 medium tomatoes
- Shredded mozzarella cheese – about 1 cup
- Spices (I use McCormick’s Chef Shake and garlic herb)
How I make a spaghetti squash faux pasta bake
First you need to bake the spaghetti squash. Poke it with a fork and put it in the oven. 350 degrees for about an hour should do it.
Cut the squash in half (either let cook for about 30 minutes or use an oven mitt so you don’t burn yourself holding the squash to cut).
Use a fork to scrape out the squash and place it in a casserole dish.
Pour in the pasta sauce and add your extra veggies and spices. Gently mix together.
Top with cheese (parmesan is good to mix in too).
Put the dish in the oven (covered) at 350 for about 30-45 minutes. Then set on the counter to cool for at least 15 minutes before serving.
Serve and enjoy! I added a side of meatballs.. just because we love them.
You can change up this spaghetti squash casserole recipe however you’d like to include your own favorite vegetables and spices. If you have a sauce recipe you love, use it. If you don’t like mushrooms, definitely leave them out and try this out without them. I hope you try the squash, it’s good by itself with just butter and spices as a side dish too. And, it’s super easy to prepare!