Description
A cheesy, veggie-packed Meal Prep Spaghetti Squash Bake that’s perfect for low-carb lunches or comforting weeknight dinners. Made with marinara, zucchini, and three flavorful cheeses.
Ingredients
2 medium spaghetti squash
1 teaspoon olive oil
1/4 teaspoon salt (for squash)
Filling:
3/4 cup marinara sauce
1 zucchini, grated and squeezed dry
1/2 cup crumbled feta cheese
1 cup shredded Colby Jack cheese
1 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Extra cheese for topping (optional)
Instructions
1. Preheat oven to 425°F.
2. Carefully slice each spaghetti squash in half lengthwise. Scoop out the seeds.
3. Brush the inside of each half with olive oil and sprinkle with salt.
4. Place squash halves cut-side down on a baking sheet and roast for 45 minutes, or until tender.
5. Remove from oven and allow to cool slightly.
6. Use a fork to scrape the flesh of the squash into strands and place in a large bowl.
7. Reduce oven temperature to 350°F.
8. To the bowl with the squash, add marinara sauce, grated zucchini, feta, Colby Jack, Parmesan, basil, oregano, salt, and pepper. Mix until fully combined.
9. Transfer the mixture into a greased baking dish and spread evenly.
10. Sprinkle extra cheese on top if desired.
11. Bake uncovered at 350°F for 30 minutes or until hot and bubbly.
Notes
Let the casserole rest for 5–10 minutes after baking before slicing for cleaner portions.
To freeze, cool completely and store in individual airtight containers.
Reheat in the microwave or oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Healthy Comfort Food
- Method: Baking
- Cuisine: American