Spaghetti Squash Casserole
Spaghetti Squash Casserole

Spaghetti Squash Casserole

Level: Medium | Prep Time: 15-20 minutes | Cook Time: 1 hour 10 minutes | Serves: 6-8

This deliciously cheesy, veggie-packed bake is a cozy, satisfying dish that’s perfect for family dinners, potlucks, or meal prepping for the week ahead. With tender roasted spaghetti squash and a rich marinara blend, it’s a flavorful twist on comfort food that’s both nourishing and easy to make. Serve it as a main or a hearty side—either way, it’s sure to be a hit.

Ingredients


Ingredients:

Preparations

  1. Preheat the oven to 400 degrees to roast the squash and 350 degrees to bake the casserole.
  2. Lightly oil a 9x9 baking dish
  3. Cut spaghetti squash in half lengthwise and remove pulp and seeds.
  4. Rub inside each side with 1 tbsp Pasolivo Olio Nuovo and 1/2 tsp Pasolivo Kosher Flake Sea Salt
  5. Roast about 25 minutes until a fork goes through the skin easily. Let cool until about to handle.
  6. Use a fork to pull shreds out of each half (this can be done a day ahead).
  7. Place squash shreds in a large bowl and drain off the liquid from the squash. Then mix the remaining 1 tsp of Pasolivo Kosher Flake Sea Salt , Pasolivo Artichoke and Olive Marinara , provolone cheese, and 1/2 cup parmesan cheese. Top with the remaining 1/4 cup parmesan cheese.
  8. Bake for 30 minutes until heated through.
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