Cheesy Tomato Basil Spaghetti Squash Casserole
This scrumptious Cheesy Tomato Basil Spaghetti Squash Casserole beautifully melds the flavors of fresh garden ingredients with a comforting cheesy base. The roasted spaghetti squash serves as a perfect low-carb alternative to traditional pasta, providing a delightful bed for a medley of ripe grape tomatoes, aromatic basil, and nutritious spinach. Finished with creamy goat cheese and bubbly fresh mozzarella, this dish is not only a hearty meal but also a feast for the eyes, perfect for family dinners or gatherings.
N/A
Servings
205
Calories
9
Ingredients
Ingredients
spaghetti squash
1 (halved and seeds scooped out)
olive oil
1 tablespoon (for drizzling)
salt
1 pinch (for seasoning)
pepper
1 pinch (for seasoning)
basil
1 small bunch (fresh leaves)
baby spinach
1 handful (fresh leaves)
grape tomatoes
1 pint (halved)
herb and garlic goat cheese (chevre)
4 ounces (crumbled)
fresh mozzarella cheese
8 ounces (sliced)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
3
Place the halved squash cut-side up on a baking sheet.
4
Drizzle the olive oil evenly over the squash halves and season with a pinch of salt and pepper.
5
Bake in the preheated oven for 45 minutes, or until the squash is tender (larger squashes may take up to 60 minutes).
6
Once cooked, allow the squash to cool for a few minutes until it’s safe to handle.
7
Using a fork, scrape the spaghetti-like strands of squash into a 7 x 11 baking dish, spreading them evenly across the bottom.
8
In a food processor, combine the basil leaves, grape tomatoes, and spinach. Pulse until the mixture resembles a chunky salsa. Be careful not to over-process; a bit of texture is desirable.
9
Add the tomato mixture to the baked squash and gently combine.
10
Crumble the goat cheese over the squash and tomato mixture, tossing lightly to evenly distribute.
11
Slice the fresh mozzarella and layer the slices evenly over the top of the casserole.
12
Return the dish to the oven and bake uncovered for an additional 30 minutes or until the cheese is melted and bubbly.
Nutrition Information
13g
Fat
10g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Cheesy Tomato Basil Spaghetti Squash Casserole.
What is the primary description of this casserole?
This dish melds fresh garden ingredients like grape tomatoes, basil, and spinach with a comforting cheesy base using roasted spaghetti squash as a low-carb pasta alternative.
What oven temperature is required for baking?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prepare the spaghetti squash for roasting?
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
What should I drizzle over the squash before the first bake?
Drizzle the squash halves with one tablespoon of olive oil and season with salt and pepper.
How long does the spaghetti squash need to roast?
Bake for 45 minutes, though larger squashes may take up to 60 minutes until tender.
What size baking dish is recommended for this casserole?
A 7 x 11 baking dish is recommended for this recipe.
How do I extract the squash strands?
Once cooked and cooled slightly, use a fork to scrape the spaghetti-like strands into the baking dish.
What ingredients go into the food processor?
Combine the fresh basil leaves, grape tomatoes, and baby spinach in the food processor.
What texture should the processed tomato and basil mixture have?
Pulse the mixture until it resembles a chunky salsa, ensuring you do not over-process it.
What type of goat cheese is used in this recipe?
The recipe calls for four ounces of crumbled herb and garlic goat cheese (chevre).
How is the mozzarella cheese prepared for the topping?
Slice eight ounces of fresh mozzarella cheese and layer the slices evenly over the top.
How long is the final bake once the casserole is assembled?
Bake the assembled casserole uncovered for an additional 30 minutes until the cheese is melted and bubbly.
Is this recipe considered low-carb?
Yes, it is tagged as low-carb and uses spaghetti squash as a substitute for traditional pasta.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe.
How many calories are in a serving of this dish?
There are 205 calories per serving.
What is the fat content per serving?
There are 13 grams of fat per serving.
How many grams of carbohydrates are in a serving?
Each serving contains 10 grams of carbohydrates.
What is the protein content of this casserole?
The dish contains 9 grams of protein per serving.
How many total ingredients are used in this recipe?
There are 9 ingredients in total.
What are the primary flavor tags for this recipe?
The tags include Italian, cheesy, and comfort food.
What type of tomatoes are best for this dish?
The recipe specifies using one pint of halved grape tomatoes.
Should the casserole be covered while baking?
No, the instructions state to bake it uncovered.
What type of spinach is used?
One handful of fresh baby spinach leaves is used.
How should the goat cheese be added?
Crumble it over the squash and tomato mixture, then toss lightly to distribute.
Is the spaghetti squash roasted cut-side up or down?
The recipe indicates placing the squash cut-side up on the baking sheet.
Can I use dried basil?
The recipe calls for a small bunch of fresh basil leaves for the best flavor.
What is the total preparation and cook time?
The initial roast is 45-60 minutes, followed by a 30-minute final bake, plus prep time.
Is this dish considered a side dish or a main?
The description notes it is a hearty meal perfect for family dinners or gatherings.
How do I know when the final casserole is done?
The casserole is done when the fresh mozzarella is melted and bubbly.