Layers of spaghetti squash, caramelized mushrooms and onions, and fresh spinach meld together in this delicious casserole. Simple yet elegant to serve as either a main or a side dish at a vegetarian dinner party, if desiring to make it completely vegan, substitute out the cheese for a rice or soy-based vegan version.
1 tbsp olive oil
1 large onion, chopped
2 cups mushrooms, sliced
3 garlic cloves, roughly chopped
1 tbsp fresh thyme
2 cups spinach, fresh
1 large zucchini, sliced
1 cup cooked spaghetti squash
1 1/3 cups shredded mozzarella
- Preheat the oven to 375 degrees Fahrenheit. Toss the onion, garlic, mushrooms and thyme together in a deep-bottomed frying pan. Set on the stove at medium-high heat. Fry for 3 to 5 minutes, or until golden brown and fragrant.
- Lightly brush the inside of a square or rectangular baking dish with olive oil. Line the bottom with the sliced zucchini and place the fresh spinach evenly over it. Sprinkle ⅓ cup of mozzarella on top. Spoon the onion mix on the mozzarella. Sprinkle another ⅓ cup of mozzarella on top. Layer the spaghetti squash evenly on the mozzarella. Sprinkle the remaining mozzarella on top of the casserole.
- Insert the dish into the oven. Bake for 30 to 45 minutes, or until the cheese is brown and bubbling on top.
Serving Size 1
Amount Per Serving
Calories 193Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 19mgSodium 269mgCarbohydrates 17gFiber 5gSugar 6gProtein 12g