Spaghetti Squash Fake-Out Casserole

Note: I fed this to my boyfriend and he had no idea it was not pasta!  This is a great way to reduce carbs and get some extra veggies in there.  This meal has about an hour and a half prep time.

1 spaghetti squash
olive oil, for sauteing
1 clove of garlic, minced
8-16oz of marinara sauce (depending on size of squash)
5oz grated Parmesan or Romano cheese
fresh basil or 1 tbsp dried basil
black pepper, optional


  • First, you must roast your spaghetti squash.  Preheat the oven to 375.
  • Rinse your squash with cool water and remove all dirt and debris; pat dry.
  • With a sharp knife, cut the squash lengthwise. Scoop out the seeds with a large spoon and rub the flesh with olive oil.  Sprinkle with pepper if desired.
  • Lightly grease the bottom of a baking pan and place the squash halves face down on it.
  • Bake for 35-45 minutes (until tender).  Remove from oven and let cool until you can handle it.
  • Use a fork to remove the squash from it's rind.  The squash will have a natural "grain" and will come out in long strings if you drag a fork across the flesh.
  • Saute garlic in oil and after a few minutes, add squash.  Saute for 7-10 until heated through.
  • Place squash in a baking dish and mix in marinara sauce 1/2 cup at a time until it is incorporated, but not watery.
  • Top with cheese and basil.
  • Bake for 30 minutes at 350degF.



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