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.

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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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.

Notes

Can be made ahead by prepping vegetables and squash in advance.

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or oven at 325°F until warmed through.

Not suitable for freezing due to high water content in vegetables.

Try adding greens like spinach or kale, or mix in quinoa or chicken for variation.

Prep Time: 35 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 110
Sugar: 4g
Sodium: 120mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg