Cheesy Vegetable Loaded Spaghetti Squash Bake
Indulge in a delightful blend of flavors and textures with this Cheesy Vegetable Loaded Spaghetti Squash Bake. This low-carb, wholesome casserole is packed with vibrant vegetables and rich cheeses, making it a perfect comfort food option for health-conscious cuisine. The spaghetti squash serves as a charming and nutritious alternative to traditional pasta, offering a low-calorie base that absorbs all the delicious seasonings. Baked to perfection, with melted mozzarella and a sprinkle of parmesan on top, this dish is both satisfying and nutritious. Serve it alongside a fresh salad and warm garlic bread for a fulfilling meal that your family will adore!
6-8
Servings
312
Calories
14
Ingredients
Ingredients
spaghetti squash
1 (whole or halved)
large carrot
1 (sliced on the diagonal)
stalks celery
2 (sliced on the diagonal)
large yellow onion
1 (diced)
red bell pepper
1 (peeled, seeded, and diced)
extra virgin olive oil
2 tablespoons (for sautéing)
diced tomatoes
28 ounces (fresh (peeled and seeded) or canned)
red pepper flakes
to taste (optional)
dried basil
1 teaspoon (or 1 tablespoon fresh)
dried oregano
1/2 teaspoon
ground allspice
1 pinch
garlic cloves
3 (chopped)
part-skim mozzarella cheese
3/4 lb (grated)
grated parmesan cheese
1/2 cup
Instructions
1
Begin by preparing the spaghetti squash. You can choose to either boil or bake it. For boiling, place the whole squash in a large pot of water—make sure it floats. Bring to a boil, then cover and gently simmer for 50 minutes. For baking, slice the squash in half lengthwise, place it cut-side down in a baking dish with an inch of water, cover with foil, and bake at 350°F for approximately 45 minutes until tender.
2
While the squash is cooking, prepare the vegetables. Peel and slice the carrots, celery, onion, and bell pepper into manageable pieces.
3
In a skillet, heat the extra virgin olive oil over medium heat. Add the diced onion and sliced carrots, along with a splash of water to prevent sticking. Sauté for about 5 minutes until they start to soften.
4
Add the remaining vegetables (celery and bell pepper), along with red pepper flakes and salt to taste. Continue sautéing while stirring frequently until all the vegetables are barely tender, about 10 minutes.
5
Preheat the oven to 350°F if you have cooked the squash on the stove top.
6
Incorporate the diced tomatoes into the skillet, seasoning it with dried basil, oregano, ground allspice, and 2-5 cloves of chopped garlic. Allow the mixture to simmer uncovered for about 15 minutes, letting the flavors meld.
7
Once the squash is done cooking, let it cool slightly before handling. If boiled, cut it in half lengthwise and scoop out the seeds. If baked, simply remove the seeds. Squeeze any excess moisture from the squash.
8
Using a fork or potato masher, shred the meat of the squash into strands. Combine the spaghetti squash strands with the sautéed vegetable mixture thoroughly and layer half of this combination in the bottom of a large baking dish.
9
Sprinkle with half of the grated mozzarella and parmesan cheese, then layer on the remaining spaghetti squash mixture, followed by the rest of the cheese.
10
Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and lightly browned. Allow the casserole to cool for 15-20 minutes before serving to let the flavors set.
Nutrition Information
18.8
Fat
16.3
Carbs
17.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Vegetable Loaded Spaghetti Squash Bake?
It is a low-carb, wholesome casserole packed with vibrant vegetables and rich cheeses, using spaghetti squash as a nutritious alternative to traditional pasta.
Is this recipe suitable for a low-carb diet?
Yes, it is specifically described as a low-carb and health-conscious cuisine option with 16.3g of carbohydrates per serving.
How many servings does this spaghetti squash bake provide?
This recipe makes approximately 6 to 8 servings.
What are the nutritional values per serving?
Each serving contains 312 calories, 18.8g of fat, 16.3g of carbohydrates, and 17.5g of protein.
How do I prepare the spaghetti squash?
You can either boil the whole squash for 50 minutes or bake it halved at 350°F for 45 minutes until tender.
What vegetables are included in this bake?
The dish features spaghetti squash, carrots, celery, yellow onion, red bell pepper, and diced tomatoes.
How do I cook the vegetable mixture?
Sauté diced onions and sliced carrots in olive oil first, then add celery and bell pepper, and finally simmer with tomatoes and garlic.
What spices and herbs are used for seasoning?
The recipe calls for red pepper flakes, dried basil, dried oregano, ground allspice, and chopped garlic.
Can I use fresh tomatoes instead of canned?
Yes, you can use 28 ounces of either fresh (peeled and seeded) or canned diced tomatoes.
What types of cheese are used in this recipe?
The bake uses 3/4 lb of grated part-skim mozzarella cheese and 1/2 cup of grated parmesan cheese.
How long should the tomato and vegetable mixture simmer?
The mixture should simmer uncovered for about 15 minutes to allow the flavors to meld.
What is the best way to shred the spaghetti squash?
Once cooked and cooled slightly, remove the seeds and use a fork or potato masher to shred the meat into strands.
How is the casserole assembled?
Layer half of the squash and vegetable mixture in a dish, sprinkle with half the cheese, then repeat the layers.
What temperature should the oven be for the final bake?
The final casserole should be baked at 350°F.
How long does the final bake take?
Bake the casserole for 30 minutes or until the cheese is bubbly and lightly browned.
Should I let the casserole rest after baking?
Yes, allow the casserole to cool for 15-20 minutes before serving to let the flavors set.
Is garlic bread a good side for this dish?
Yes, the recipe suggests serving it alongside a fresh salad and warm garlic bread for a fulfilling meal.
How much olive oil is needed?
The recipe requires 2 tablespoons of extra virgin olive oil for sautéing the vegetables.
How many cloves of garlic are recommended?
The recipe calls for 3 chopped garlic cloves, though the instructions mention using 2-5 cloves based on preference.
Is this recipe considered comfort food?
Yes, it is described as a perfect comfort food option for health-conscious individuals.
Can I use fresh basil instead of dried?
Yes, you can substitute 1 teaspoon of dried basil with 1 tablespoon of fresh basil.
Do I need to peel the red bell pepper?
Yes, the ingredient list specifies the red bell pepper should be peeled, seeded, and diced.
What is the role of ground allspice in this recipe?
A pinch of ground allspice is used to add a unique depth of flavor to the vegetable and tomato sauce.
How do I prevent the vegetables from sticking while sautéing?
You can add a splash of water along with the olive oil when sautéing the onions and carrots.
Is this a one-dish meal?
Yes, it is tagged as a one-dish meal, making it convenient for serving and cleanup.
Does this recipe contain fiber information?
The provided data does not specify the exact fiber count, though it contains several high-fiber vegetables.
What should the texture of the vegetables be before baking?
The vegetables should be sautéed until they are barely tender before being mixed with the squash.
How much mozzarella cheese is used?
The recipe uses 3/4 of a pound of grated part-skim mozzarella cheese.
Can I use a potato masher for the squash?
Yes, the instructions suggest using either a fork or a potato masher to shred the squash meat into strands.
What is the total preparation and cook time?
Preparation takes about 50-60 minutes for the squash and veggies, followed by a 30-minute bake and 20-minute rest.