Spaghetti Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 184.7
  • Total Fat: 7.2 g
  • Cholesterol: 18.5 mg
  • Sodium: 537.0 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 5.7 g
  • Protein: 7.8 g

View full nutritional breakdown of Spaghetti Squash Casserole calories by ingredient
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Adapted from Adapted from
Number of Servings: 6


    •1 large spaghetti squash (approximately 7-8 c. of squash strands)
    •2 c. marinara sauce
    •1 t. dried oregano
    •1 t. dried basil
    •1/2 c. non-dairy (i.e. Tofutti) or organic cream cheese
    •1/4 c. nutritional yeast or grated organic Parmesan cheese
    •salt and pepper to taste
    •2 c. lightly steamed broccoli florets
    •1 c. non-dairy (i.e. Daiya) or organic mozzarella cheese, shredded
    •fresh basil for garnish (optional)


Serving Size: 8 1 cup servings

preheat oven to 350 degrees.

In a large saucepan, combine marinara sauce, oregano, basil, cream cheese and nutritional yeast or Parmesan. Heat over low to medium heat until cream cheese has melted into the sauce. Season with salt and pepper to taste.

Add spaghetti squash and broccoli to the saucepan and toss to coat evenly.

Transfer mixture to a large casserole dish (2 qt. or larger) that has been lightly spritzed with olive oil or cooking spray.

Top casserole with grated cheese and bake for 25-30 minutes or until cheese is bubbly.

To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.

Garnish with fresh basil, if desired.

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