Name: Harvest Vegetable Squash Casserole
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cooked spaghetti squash (about 1 medium-large); 3 large zucchini, finely shredded (about 4 cups); 3 large carrots, finely shredded (about 3 cups); 8 cloves garlic, minced; 1 bunch fresh thyme, chopped; 1 bunch fresh parsley, chopped; 1/4 cup fresh Parmesan or Pecorino Romano cheese, grated; 3 tablespoons olive oil; 3 tablespoons butter; Kosher salt and white pepper to taste

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This vibrant Harvest Vegetable Squash Casserole is a colorful and comforting dish that brings out the best of fall produce. I use tender spaghetti squash as the base, then mix in sautéed shredded zucchini and carrots, plenty of fresh herbs, and a touch of Parmesan cheese for richness. It’s a healthy, gluten-free, and vegetarian-friendly side that fits perfectly on a holiday table or any cozy family meal.

Harvest Vegetable Squash Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cooked spaghetti squash (about 1 medium-large)

3 large zucchini, finely shredded (about 4 cups)

3 large carrots, finely shredded (about 3 cups)

8 cloves garlic, minced

1 bunch fresh thyme, chopped

1 bunch fresh parsley, chopped

¼ cup fresh Parmesan or Pecorino Romano cheese, grated

3 tablespoons olive oil

3 tablespoons butter

Kosher salt and white pepper to taste

Directions

I start by preheating the oven to 350°F (175°C) if I’m baking the spaghetti squash.

I cook the spaghetti squash either whole or sliced until the flesh separates easily into strands, then set it aside.

In a large skillet, I heat olive oil and butter over medium heat and sauté the minced garlic just until fragrant.

I add the shredded zucchini and carrots, cooking them for a few minutes until they begin to soften.

Next, I stir in the thyme, parsley, salt, and white pepper, letting it cook for another minute to blend the flavors.

I toss the cooked spaghetti squash strands with the sautéed vegetable mixture in a large bowl.

Then I sprinkle in the Parmesan cheese and gently mix everything together.

I transfer it all to a casserole dish if I’m serving it formally, though it’s just as good served directly from the bowl. It’s delicious warm or at room temperature.

Servings and timing

Prep Time: 35 minutes

Cooking Time: 10 minutes

Total Time: 45 minutes

Servings: 12 servings

Calories: ~110 kcal per serving

Variations

I like to change things up depending on what I have on hand. Sometimes I add chopped spinach or kale for extra greens. For a richer version, I’ll mix in a bit of cream or top it with extra cheese and bake it until bubbly. If I want to add protein, I stir in cooked quinoa or shredded rotisserie chicken. This dish is flexible, so it works with a variety of dietary needs and preferences.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions in the microwave or reheat the whole casserole in a 325°F oven until heated through. It doesn’t freeze well because of the high water content in the vegetables, so I like to enjoy it fresh within a few days.

FAQs

What’s the best way to cook spaghetti squash?

I usually roast it in the oven at 375°F for about 40–45 minutes. I either cut it in half lengthwise and scoop out the seeds first, or I roast it whole and cut it afterward. The flesh should easily separate into strands with a fork.

Can I make this dish ahead of time?

Yes, I often prep the vegetables and cook the squash a day in advance. I assemble the casserole the day of and warm it just before serving. It’s also great at room temperature, which makes it perfect for holiday buffets.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free since it doesn’t contain any grains or flours. Just be sure any cheese you use is also certified gluten-free if that’s important for dietary reasons.

Can I substitute other vegetables?

Absolutely. I’ve used shredded sweet potato, chopped bell pepper, or even mushrooms in place of some of the zucchini or carrots. Just make sure to sauté them first to release excess moisture.

What cheese works best?

I like using fresh Parmesan or Pecorino Romano for a sharp, salty kick. For a creamier version, I sometimes use Gruyère or fontina. Any cheese that melts well and adds flavor will work here.

Conclusion

This harvest vegetable squash casserole is a wholesome, cozy side that I return to every fall. It’s filled with fresh produce, easy to customize, and fits right into both casual dinners and festive occasions. Whether I’m prepping it for Thanksgiving or making use of leftover squash, it’s a recipe I know will always bring comfort and color to the table.

📖 Recipe:

Harvest Vegetable Squash Casserole

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Author: Cheryl
Total Time: 45 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This vibrant harvest vegetable squash casserole is a colorful and comforting dish made with spaghetti squash, zucchini, carrots, fresh herbs, and Parmesan cheese. It's a healthy, gluten-free, and vegetarian side dish perfect for fall meals and holiday gatherings.

Instructions

Preheat the oven to 350°F (175°C) if baking the spaghetti squash.
Cook the spaghetti squash until the flesh separates easily into strands. Set aside.
In a large skillet, heat olive oil and butter over medium heat and sauté the minced garlic until fragrant.
Add the shredded zucchini and carrots, cooking until they begin to soften.
Stir in the thyme, parsley, salt, and white pepper, and cook for another minute to blend the flavors.
In a large bowl, toss the cooked spaghetti squash strands with the sautéed vegetable mixture.
Sprinkle in the Parmesan cheese and gently mix everything together.
Transfer to a casserole dish for serving, or serve directly from the bowl. Enjoy warm or at room temperature.