Harvest Squash Casserole

  • Serving Size12


    • 1 spaghetti squash
    • 3 large zucchini finely shredded, about 4 cups
    • 3 large carrots finely shredded, about 3 cups
    • 8 garlic cloves, minced
    • 1 bunch fresh thyme, chopped
    • 1 bunch fresh parsley, chopped
    • 1/4 c fresh parmesan cheese grated (optional)
    • 6 T approved oil
    • Kosher salt and white pepper, to taste



    Cut spaghetti squash in 1″ slices and place on a baking sheet. Cover baking dish with foil and place in the oven and cook for 45 minutes to 1 hour at 350 F. Flesh should easily fall away from sides in strands.


    Heat approved oil in a heavy skillet on medium heat. Add minced garlic and sauté briefly.


    Add shredded zucchini and carrots and sauté a couple more minutes.


    Next, add fresh herbs, salt and pepper, and sauté another minute.


    Toss cooked spaghetti squash with zucchini and carrots in a separate bowl or serving dish with cheese. Check seasoning.


    Serves 12 as a side dish. It can be made a day ahead and reheated.

    Recipe adapted from: whatagirleats.com

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