Tomato Parmesan Spaghetti Squash Casserole is a cozy meatless dinner made with spaghetti squash, chopped tomatoes, Parmesan cheese, garlic, basil, and oregano.
You get plenty of tomato and herb flavor with a layer of golden cheese across the top.
Serve it as the main dish when you want a lighter vegetarian dinner, or pair it with chicken, fish, or a green salad. The recipe makes eight servings, which comes in handy when you’re feeding the family or planning lunches for the next few days.
It’s also great as a vegetarian side dish!
You don’t need specialty cookware, either. A microwave helps soften the squash, and everything finishes in one baking dish. Add a casserole dish, sturdy forks, and measuring tools to your kitchen setup, and you’re covered.
Why You’ll Love This Tomato Parmesan Spaghetti Squash Casserole
Meatless Main Course
Spaghetti squash makes a filling base without using traditional pasta or meat.
Eight Servings
One casserole feeds a family and may leave enough for lunch the next day.
Everyday Ingredients
Canned tomatoes, Parmesan, garlic, and fresh herbs make up most of the ingredient list.
Flexible Serving Options
Serve the casserole on its own or add a protein and vegetable side for a larger meal.
WW Friendly
Each serving has 5 WW Smart Points based on the information provided with the recipe.
Ingredient Substitutions
Chopped Tomatoes
Use canned diced tomatoes in place of chopped tomatoes. Crushed tomatoes will also work, but they will give the casserole a softer and more sauce-like texture.
Fresh Oregano
Replace the fresh oregano with 1 tablespoon dried oregano.
Fresh Basil
Replace the fresh basil with 1 tablespoon dried basil.
Parmesan Cheese
Pecorino Romano can replace Parmesan. It has a saltier taste, so reduce the added salt if needed.
Fresh Garlic
Replace the chopped garlic with ½ teaspoon garlic powder.
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Tomato Parmesan Spaghetti Squash Casserole
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 spaghetti squash
- 2 cans (14.5 ounce each) chopped tomatoes
- 1 cup grated Parmesan cheese divided
- ¼ cup fresh oregano chopped
- ¼ cup fresh basil chopped
- 2 cloves garlic chopped
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Coat a 9×13-inch baking dish with cooking spray.
- Pierce the spaghetti squash in several places with a knife.
- Microwave the squash on medium-high for 10 to 15 minutes, turning it every 5 minutes, until tender.
- Remove the squash from the microwave. Allow the squash to cool for 5 to 10 minutes, or until you can handle it safely.
- Cut the squash in half. Scoop out and discard the seeds. Using a fork, scrape the squash into strands.
- Transfer the squash strands to the prepared baking dish.
- Add the tomatoes, ¾ cup Parmesan cheese, oregano, basil, garlic, and salt. Mix until the ingredients are evenly distributed.
- Sprinkle the remaining ¼ cup Parmesan cheese over the top.
- Bake for 45 to 60 minutes, or until the casserole is bubbling and the cheese is golden.
Notes
Nutrition
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