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Spaghetti Squash Bake
This is a nice basic recipe that can be changed up very easily.
What you need
- 1 small-medium cooked spaghetti squash
- 2 leeks, tender parts (white and green) cleaned and sliced in 1 inch pieces
- 6-8 oz crimini mushrooms, sliced
- 1 clove garlic, minced
- 2 roma tomatoes, finely diced, skins and seed included
- handful fresh spinach leaves, coarsely chopped
- 1/4-1/3 cup water or broth
- 1 cup grated cheddar cheese
- a few sprigs fresh cilantro and parsley with stems
- 1 tsp kosher salt
- 1/2 cup finely chopped toasted nuts
- 1/2 cup grated parmesan cheese
- fresh ground black pepper
- Olive oil
How to make it
- Preheat oven to 375º
- In a sauté pan heat olive oil over medium heat
- Add leeks and mushrooms with 1/2 tsp salt - cook until tender and beginning to brown
- Add garlic and stir well, then add spinach and cook until spinach wilts
- Add water and stir well, scraping bottom of the pan
- Turn off heat and add tomatoes
- Place spaghetti squash strands into a large bowl
- Separate leaves from stems of herbs, keeping both
- Finely mince the stems and add to spaghetti squash with 1/2 tsp salt
- Mince the leaves and add half to the squash
- Add the leek/mushroom mixture to the squash and combine well
- Gently stir in cheddar cheese
- In a small bowl, combine nuts, parmesan cheese, fresh ground pepper and remaining minced herbs
- Add olive oil 1 tablespoon at a time and blend until you have a crumbly mixture (the olive oil should coat all the cheese and nuts)
- Pour spaghetti squash mixture into a casserole dish (approx. 8x12x3) and spread to an even layer
- Crumble mixture evenly over top of casserole and bake for 30-35 minutes until topping is browned. Let stand 10 minutes then serve.
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