Vegetarian Spaghetti Squash Casserole

Here's a vegetarian spaghetti squash casserole recipe that even picky eaters will love.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 221 Calories

Ingredients

• 1 pinch salt
• 2 teaspoons salt
• 1 ½ cups sour cream
• 3 tablespoons olive oil
• 1 tablespoon dried basil
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• 1 green bell pepper, diced
• 1 teaspoon red pepper flakes
• 1 spaghetti squash, halved and seeded
• 2 tablespoons granulated garlic
• 1 tablespoon butter, or as needed
• 1 (8 ounce) package mushrooms, diced
• 5 green onion bulbs, thickly sliced
• 1 (5 ounce) package grated Parmesan cheese
• ¾ (4 ounce) packet crushed saltine crackers

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Step 2

Bake in the preheated oven until golden, about 15 minutes.

Step 3

Butter the inside of spaghetti squash halves and place cut-side down on the prepared baking sheet.

Step 4

Bake in the preheated oven until skin is easily pierced with a fork, about 40 minutes.

Step 5

Remove squash from oven and leave oven on. Set squash aside and allow to cool until safe to handle; scrape into a large bowl.

Step 6

While squash is baking, heat olive oil in a skillet over medium-high heat. Add mushrooms, bell pepper, green onions, granulated garlic, and salt. Cook until tender, 5 to 7 minutes.

Step 7

Add Parmesan cheese to the bowl with the cooked spaghetti squash. Mix in sour cream, minced garlic, basil, 2 teaspoons salt, oregano, red pepper flakes, and black pepper. Add sauteed vegetables.

Step 8

Pour squash mixture into the prepared pan and sprinkle with crushed saltines.