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Spaghetti Squash Bake

This is a nice basic recipe that can be changed up very easily.

What you need

  1. 1 small-medium cooked spaghetti squash
  2. 2 leeks, tender parts (white and green) cleaned and sliced in 1 inch pieces
  3. 6-8 oz crimini mushrooms, sliced
  4. 1 clove garlic, minced
  5. 2 roma tomatoes, finely diced, skins and seed included
  6. handful fresh spinach leaves, coarsely chopped
  7. 1/4-1/3 cup water or broth
  8. 1 cup grated cheddar cheese
  9. a few sprigs fresh cilantro and parsley with stems
  10. 1 tsp kosher salt
  11. 1/2 cup finely chopped toasted nuts
  12. 1/2 cup grated parmesan cheese
  13. fresh ground black pepper
  14. Olive oil

How to make it

  1. Preheat oven to 375º
  2. In a sauté pan heat olive oil over medium heat
  3. Add leeks and mushrooms with 1/2 tsp salt - cook until tender and beginning to brown
  4. Add garlic and stir well, then add spinach and cook until spinach wilts
  5. Add water and stir well, scraping bottom of the pan
  6. Turn off heat and add tomatoes
  7. Place spaghetti squash strands into a large bowl
  8. Separate leaves from stems of herbs, keeping both
  9. Finely mince the stems and add to spaghetti squash with 1/2 tsp salt
  10. Mince the leaves and add half to the squash
  11. Add the leek/mushroom mixture to the squash and combine well
  12. Gently stir in cheddar cheese
  13. In a small bowl, combine nuts, parmesan cheese, fresh ground pepper and remaining minced herbs
  14. 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)
  15. Pour spaghetti squash mixture into a casserole dish (approx. 8x12x3) and spread to an even layer
  16. 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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