This spaghetti squash casserole has three ingredients and is substantial enough for a main meal with a tossed salad on the side. It is a wonderful meal to add to the weekly rotation if you need something with few ingredients that is easy to pull together on a busy night.
Instant Pot: Poke the squash with a knife all around. Add 1 cup water to the pressure cooker. Add the spaghetti squash on a trivet. Cook for 20 minutes on high pressure. Then quick release the pressure. Cut in half lengthwise and scoop out the seeds.
Oven Method: Preheat oven to 350° F. Cut the squash in half and scoop out the seeds. Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.
Use a fork to pull out the squash strands. You can add then to a strainer to let excess water drip down.
Casserole
Preheat your oven to 350°F (if not already hot from oven roasting the spaghetti squash).
To a large casserole dish (9x13) add the spaghetti squash noodles and bolognese sauce. Toss gently to combine.
Sprinkle the grated cheese over top, then bake for 25-30 minutes until the cheese is melted and bubbling.
Nutrition
Nutrition Facts
Spaghetti Squash Casserole
Amount per Serving
Calories
227
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
35
%
Cholesterol
44
mg
15
%
Sodium
1635
mg
68
%
Potassium
855
mg
24
%
Carbohydrates
14
g
5
%
Fiber
4
g
16
%
Sugar
11
g
12
%
Protein
16
g
32
%
Vitamin A
1441
IU
29
%
Vitamin C
17
mg
21
%
Calcium
315
mg
32
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.