Spaghetti Squash Casserole


Side Dish
Spaghetti Squash Casserole

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Recipe Data


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    Servings and Ingredients

    Serves 6
    1 spaghetti squash, halved, seeded
    1 large yellow onion, diced
    1 medium green bell pepper, seeded, chopped
    1 medium red bell pepper, seeded, chopped
    3 clove(s) garlic, minced
    2 tbsp. Hy-Vee Select olive oil
    2 (14.5 oz each) cans Hy-Vee Italian-style diced tomatoes
    2 tsp. Hy-Vee Italian seasoning
    ½ tsp. crushed red pepper
    1 c. Hy-Vee shredded mozzarella cheese
    ½ c. Hy-Vee shredded Parmesan cheese
    Hy-Vee salt and Hy-Vee pepper, to taste


    1. Preheat oven to 350 degrees. Lightly grease a baking sheet. Place spaghetti squash cut-sides down on the prepared baking sheet. Bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and cool enough to be easily handled.
    2. Meanwhile, in a large skillet, sauté onion, bell peppers and garlic in olive oil over medium heat for 5 minutes. Stir in diced tomatoes, Italian seasoning and crushed red pepper. Simmer uncovered for 15 minutes.
    3. Increase oven temperature to 375 degrees. Separate squash into strands using a fork. Discard skin. Stir together squash and tomato mixture.
    4. In a small bowl, stir together cheeses. Pour half of the squash mixture into the bottom of a greased 9-by-13-inch baking dish. Top with 1/2 the cheese mixture. Repeat layers.
    5. Bake uncovered for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.

    Nutrition facts


    150 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 10mg
    • Sodium: 160mg
    • Total Carbohydrates: 16g
    • Protein: 7g

    Daily Values

    Vitamin A 40%
    Vitamin C 120%
    Iron 6%
    Calcium 15%