FOOD
Mushroom Bolognese Spaghetti Squash Casserole
A gluten-free, lightened version of a delicious casserole made with spaghetti squash and a hearty mushroom bolognese.
FOOD
Mushroom Bolognese Spaghetti Squash Casserole
A gluten-free, lightened version of a delicious casserole made with spaghetti squash and a hearty mushroom bolognese.
Ingredients
Mushroom Bolognese Spaghetti Squash Casserole
- 1 large spaghetti squash
- 1 tbsp. olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 8 oz. fresh mozzarella cheese, sliced
Mushroom Bolognese
- 1 tbsp. olive oil
- 1 yellow onion, diced
- 10 crimini mushrooms, diced
- 3 cloves garlic, minced
- 2 tsp. dried oregano
- 1 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 28-ounce can crushed tomatoes
- 6 leaves fresh basil, chopped
Steps
Mushroom Bolognese Spaghetti Squash Casserole
- To Make the Spaghetti Squash Noodles:
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Slice the squash in half through the stem. Using a spoon, scrape out the seeds and discard.
- Drizzle the olive oil over the cut-side of the spaghetti squash, and sprinkle the salt and pepper until evenly coated.
- Flip the squash over to be cut-side down on the baking sheet.
- Place on the oven and roast until a fork can easily pierce through the skin and flesh, approximately 45 min - 1 hour.
- When the squash is cool enough to handle, gently scrape the flesh with a fork to remove it in long strands and then transfer to a medium bowl.
- Preheat the oven to 400 degrees F and lightly grease a 9-inch square casserole dish.
- Transfer the cooked spaghetti squash to the prepared casserole dish, and top with the mushroom bolognese over the noodles. Then, top with the sliced mozzarella.
- Place in the oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbling.
Mushroom Bolognese
- In a large pan, heat the olive oil over medium-high heat and add the onion. Sauté, stirring frequently, until the onion is softened, about 4-6 minutes.
- Add the mushrooms, garlic, oregano, sea salt, and black pepper, and sauté, stirring occasionally, about 3 to 5 minutes.
- Add the crushed tomatoes and bring to a boil. Reduce the heat to a simmer, and cook, covered, for 15 minutes.
- Remove the lid, and stir in the basil.