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A serving of vegan spaghetti squash casserole on plate with a roll and the rest of the casserole behind it.
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Vegan Spaghetti Squash Casserole

This spaghetti squash casserole offers a healthy, low-carb alternative to pasta with one delicious bite after another!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 151kcal
Author Marly McMillen

Ingredients

  • 1 regular-sized Spaghetti Squash
  • 18 to 20 oz jar marinara sauce look at the label to make sure it's dairy-free
  • 8 to 9 oz package vegan mozzarella shreds
  • 1 Roma Tomato sliced

Instructions

  • Heat your oven to 375°F. Line a baking sheet with parchment paper.
  • Cut spaghetti squash in half. Remove seeds and goop from the center of both halves. Brush the cut sides with olive and place cut-side down on the prepared pan. Bake for 30 to 40 minutes, until a knife inserted in the side, reveals a tender squash. Leave the oven on, but remove the squash from the oven.
  • Allow the squash to cool for a few minutes, until cool enough to handle. Use a large spoon to scrape out squash innards into a square casserole dish. Distribute it evenly across the pan.
  • Pour a thick layer of marinara sauce over the spaghetti squash. Depending on how large your squash is you may use the whole jar. But most often you'll use about 3/4 of the jar.
  • Sprinkle the entire bag of vegan cheese over the top. Distribute evenly.
  • Slice the Roma tomato into thin slices and arrange them on top of the casserole.
  • Bake for about 20 minutes, or until cheese is fully melted.

Nutrition

Calories: 151kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 653mg | Potassium: 539mg | Fiber: 5g | Sugar: 10g | Vitamin A: 710IU | Vitamin C: 11.9mg | Calcium: 76mg | Iron: 1.8mg