Baked Spaghetti Squash Casserole

A healthy low-carb dish every one likes. I have taken it to pot-lucks and people love it. Ground beef or Italian sausage can be added. I have even used leftover spaghetti sauce in this.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 95 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup chopped fresh basil
• 2 cloves garlic, chopped
• 1 cup grated Parmesan cheese, divided
• cooking spray
• ¼ cup chopped fresh oregano
• 1 spaghetti squash
• 2 (14.5 ounce) cans chopped tomatoes

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

Pierce spaghetti squash in several places with a knife. Microwave on medium-high, rotating every 5 minutes, until tender, 10 to 15 minutes. Remove from microwave. Let cool until easily handled, 5 to 10 minutes.

Step 3

Cut squash in half and scoop out seeds. Scrape insides of squash into spaghetti strands with a fork. Transfer to the greased baking dish.

Step 4

Pour tomatoes, 3/4 cup Parmesan cheese, oregano, basil, garlic, and salt over spaghetti squash; mix well. Sprinkle remaining 1/4 cup Parmesan cheese on top.

Step 5

Bake in the preheated oven until golden and bubbly, 45 to 60 minutes.