Spaghetti Squash and Feta Cheese Casserole

Name: Spaghetti Squash and Feta Cheese Casserole
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 70 min
Yield: 12 servings
Ingredients: 1 spaghetti squash, halved and seeded; salt and ground black pepper to taste; 3 Roma tomatoes, diced; 1 small onion, diced; 1 cup crumbled feta cheese; 2 cups spinach, or more to taste; 1 ½ cups spaghetti sauce; 1 cup shaved Parmesan cheese

Rating: 5 stars

1 Rating
1 Review

I needed a way to jazz up some spaghetti squash when I was running out of marinara sauce and just started pulling stuff out of the fridge. It came out great. The amounts are approximate and you can adjust to suit your own style/taste. Garlic and olives would probably be great in this too, even capers. What the heck, throw it all in.

By Tracy Gromer

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Recipe Summary

prep:

25 mins

cook:

1 hr 30 mins

additional:

15 mins

total:

2 hrs 10 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 spaghetti squash, halved and seeded
salt and ground black pepper to taste
3 Roma tomatoes, diced
1 small onion, diced
1 cup crumbled feta cheese
2 cups spinach, or more to taste
1 ½ cups spaghetti sauce
1 cup shaved Parmesan cheese

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place squash face down in a baking pan; pour in water to 1/2 inch.

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Step 2

Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, about 15 minutes.
Step 3

Scrape squash flesh into spaghetti strands with a spoon; place into a bowl. Season with salt and pepper.
Step 4

Spread squash, tomatoes, onion, feta cheese, spinach, and spaghetti sauce in 3 even layers in a casserole dish. Top with Parmesan cheese.
Step 5

Bake in the preheated oven until Parmesan cheese is melted and bubbly, 30 minutes to 1 hour.

Cook's Notes:

The squash can be cooked in the microwave for 12 minutes instead of the oven if desired.

You may choose to refrigerate the spaghetti squash strands, 8 hours to overnight, before proceeding with the recipe.

Nutrition Facts

Per Serving:

111 calories; protein 5.5g; carbohydrates 10g; fat 5.8g; cholesterol 17.6mg; sodium 396.8mg. Full Nutrition

Reviews (1)

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1 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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jengen

10/06/2020

not being the biggest fan of spaghetti squash and wanting to find a different used for it I tried this recipe even with no rating. it turned out fantastic! my whole family enjoyed it. It was very flavorful and not Bland at all. I use a whole can of our favourite pasta sauce & some fresh garlic and mixed it in with the squash. I then layered it like the recipe said starting with a third of the squash then onions and spinach and cheese. then repeated the layers until all the ingredients were gone. this will definitely be a staple in our house as a healthy meatless option. my only change for next time is it I might saute the onions and spinach beforehand and add shredded cheese to the top. give it a try you won't be disappointed!!! Read More

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Spaghetti Squash and Feta Cheese Casserole

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Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (1)

All Reviews for Spaghetti Squash and Feta Cheese Casserole

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Spaghetti Squash and Feta Cheese Casserole

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (1)

All Reviews for Spaghetti Squash and Feta Cheese Casserole