Spaghetti Squash Zucchini Bake

recipes vegetables & sides Jan 21, 2020

Usually, I just roast my veggies with salt and seasoning and call it a day. But last weekend I wanted to switch things up and decided to make a veggie casserole. I basically just threw all the ingredients in a bowl and baked it like a casserole. It was delicious!

Prep Time:
30 mins Cook Time:
20 mins Total Time
50 mins

Makes 10 Servings

Ingredients

1 large spaghetti squash (~10 cups)
4 large zucchini, cut into small pieces (~25 ounces)
1 medium red onion, sliced (~10 ounces)
6 garlic cloves, chopped
14.5 oz. can crushed tomatoes
6 tablespoons Italian Seasoning
1 teaspoon sea salt (I always use Redmond Real Salt)
3 ounces parmesan cheese, thinly sliced or shredded
Everything But the Bagel Seasoning (optional, I put it on everything haha)

Instructions

Preheat oven to 400°F.
Cut the spaghetti squash in half, scoop out the seeds, and place face down on a lined baking sheet. Cook for 30 minutes or until flesh is soft. Let cool.
Meanwhile, prep the zucchini, onion, and garlic and add to a large bowl.
Then add crushed tomatoes, Italian seasoning, and cooked spaghetti squash.
Mix everything until well combined (you may have to use your hands) and then transfer to a large casserole dish.
Top with parmesan cheese and Everything but the bagel seasoning (weird, I know...but it was good!) and bake for 20 to 25 minutes or until zucchini is soft. Enjoy!