Spaghetti Squash Casserole
Spaghetti Squash Casserole
Prep Time
15-20 minutes
Cook Time
1 hour 10 minutes
Serves
Yield: 6-8
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Full Product Description
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
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Ingredients:
- 1 spaghetti squah (about 5-6 cups cooked)
- 2 tbsp Pasolivo Il Singolo Extra Virgin Olive Oil plus more for the pan
- 2 tsp. Pasolivo Kosher Flake Sea Salt
- 1 jar Pasolivo Artichoke and Olive Marinara
- 5 oz, shredded provolone cheese
- 3/4 cup shredded parmesan cheese
- Optional- stir in 1 cup cooked Italian sausage, ground or sliced links
Preparation
- Preheat the oven to 400 degrees to roast the squash and 350 degrees to bake the casserole.
- Lightly oil a 9x9 baking dish
- Cut spaghetti squash in half lengthwise and remove pulp and seeds.
- Rub inside each side with 1 tbsp Pasolivo Il Singolo Extra Virgin Olive Oil and 1/2 tsp Pasolivo Kosher Flake Sea Salt
- Roast about 25 minutes until a fork goes through the skin easily. Let cool until about to handle.
- Use a fork to pull shreds out of each half (this can be done a day ahead).
- 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.
- Bake for 30 minutes until heated through.
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