Spaghetti Squash Casserole
Prep Time
10 mins
Cook Time
55 mins
Course: Main Course
Cuisine: Italian
Keyword: fresh, savory, tomato sauce
Author: Ella @
  • 2 spaghetti squashes, trimmed, deseeded, and cut in halves
  • 1/4 cup olive oil, plus 3 tablespoons
  • 1 large red onion, sliced
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste.
  • 1/4 cup olive oil with
  • 2 ounce tin anchovies
  • 3-4 cloves of minced garlic
  • 2 tablespoons capers, rinsed and drained
Tomato paste
  • 1/4 cup black olives
  • 1 cup cherry tomatoes
  • 1 cup mozzarella cheese, shredded
  1. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast at 400°F for 25 minutes, or until tender and easily poked with a fork. Let cool slightly; scrape the squash into strands with a fork.
  2. In a medium heavy skillet, heat the oil. When hot add the onion and sauté for 5-8 minutes, or until onion is soft. Add the vinegar, salt, and pepper. Continue sautéing for another 8 – 10 minutes or until golden brown.
  3. Add 1/4 cup olive oil and the anchovies. Let that cook down into liquid form so you have a nice pungent oil left in the skillet. Mix in the garlic and 1-inch of the tomato paste; sauté 1 minute.
  4. Add the olives and cherry tomatoes and continue to sauce for 4-5 minutes breaking them down with a wooden spoon as they cook.
  5. Mix in the squash noodles and cook evenly. If needed, add more oil and tomato paste. Spoon into a greased baking dish and cover with the mozzarella cheese.
  6. Bake for 5 – 10 minutes to melt and brown cheese.
  7. Serve immediately.