A few years ago, I wrote a recipe for Joy of Kosher Magazine that was a huge hit. Caramelized onions and mushrooms with spaghetti squash, tomato sauce and eggs. Sounds simple enough but the flavor and texture are on point. And this dairy free casserole seriously tastes like there is cheese in it! It’s all about those eggs so don’t leave them out. Later, JOK added the recipe to their website and I’ve been playing with ways to update (and even improve) it ever since. I tend to not make the same recipe in the exact same way twice so here is my latest version with a whole head of roasted garlic. Yup, the entire head of garlic goes right in there! *scroll to the bottom of the post for this recipe AND the Optavia approved version.
Don’t forget the mushrooms! Tip for new cooks out there: don’t add the salt to your mushrooms until you’ve finished sautéing them. The salt pulls the water right out of those mushrooms and they will end up steaming instead of caramelizing in the pan. So wait until the last minute and then add your salt and spices.
Using the spaghetti squash skin instead of a casserole dish. I’m so resourceful, right??? Less dishes, baby!
So creamy! So cheesy…except there is no cheese! Stop the madness!!!
Roasted Garlic & Mushroom Spaghetti Squash Casserole
Ingredients
- 2 small spaghetti squash (or 1 medium), makes around 3 cups cooked squash
- 1 whole head of garlic
- 1 cup sliced white button or portobello mushrooms
- 2 Tbsp olive oil + 1 tsp for garlic
- 1 tsp dried thyme
- 1/2 cup tomato sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 large eggs, whisked
Instructions
- Preheat the oven to 375 degrees F., line a baking sheet with foil and grease with oil or cooking spray.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut-side down on a baking sheet.
- To prepare the garlic, slice the top off of the entire head and place the garlic, cut side up, in a large piece of foil. Drizzle the garlic with olive oil and sprinkle with salt. Wrap the foil tightly around the garlic and place it on the baking sheet with the squash.
- Bake the squash and garlic for 1 hour, until the skin of the squash is fork tender.
- While the squash is baking, prepare the mushrooms. Heat the remaining olive oil in a frying pan over medium-high heat, then add the mushrooms. Cook the mushrooms until beginning to brown, stirring occasionally, for around 5 minutes. Add the dried thyme and a sprinkle of salt and pepper then cook for 2-3 more minutes and remove the pan from the stove. Slightly cool the mushroom.
- Remove the squash from the oven, carefully scoop out the flesh and place it in a mixing bowl. Save the skin of the spaghetti squash to use for baking the casserole. Stir in the mushrooms, tomato sauce, salt and pepper. Unwrap the garlic from the foil and squeeze all of the roasted soft garlic into the squash mixture. Stir to combine.
- Add the whisked eggs and mix everything together until you can no longer see the eggs.
- Add the squash mixture to the spaghetti squash skins on the baking sheet. You can also use an 8×8 casserole dish prepared with cooking spray for this.
- Bake uncovered for 1 hour in the oven, until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Let rest for 10 minutes before serving.
And just so you know, this spaghetti squash casserole is even cuter in mini form! Just scoop the squash mixture into a greased 12 cup muffin tin and bake for 45 minutes. Just too cute for words!
Spaghetti Squash Casserole *Optavia Approved
This version of the Roasted Garlic & Mushroom Spaghetti Squash Casserole recipe is approved by Optavia Nutrition Support. Contact me for more information about the Optavia Health Plan: kitchentested@gmail.com
Ingredients
- 3 cups cooked squash
- 4 garlic cloves
- 1 cup sliced white button or portobello mushrooms
- 1 Tbsp olive oil + 1 tsp for garlic
- 1 tsp dried thyme
- 1/2 cup no sugar added tomato sauce such as Hunt’s
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 large eggs, whisked
Instructions
- Preheat the oven to 375 degrees F., line a baking sheet with foil and grease with oil or cooking spray.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut-side down on a baking sheet.
- To prepare the garlic, slice the top off of the entire head and place the garlic, cut side up, in a large piece of foil. Drizzle the garlic with olive oil and sprinkle with salt. Wrap the foil tightly around the garlic and place it on the baking sheet with the squash.
- Bake the squash and garlic for 1 hour, until the skin of the squash is fork tender.
- While the squash is baking, prepare the mushrooms. Heat the remaining olive oil in a frying pan over medium-high heat, then add the mushrooms. Cook the mushrooms until beginning to brown, stirring occasionally, for around 5 minutes. Add the dried thyme and a sprinkle of salt and pepper then cook for 2-3 more minutes and remove the pan from the stove. Slightly cool the mushroom.
- Remove the squash from the oven, carefully scoop out the flesh and place it in a mixing bowl. Save the skin of the spaghetti squash to use for baking the casserole. Stir in the mushrooms, tomato sauce, salt and pepper. Unwrap the garlic from the foil and squeeze all of the roasted soft garlic into the squash mixture. Stir to combine.
- Add the whisked eggs and mix everything together until you can no longer see the eggs.
- Add the squash mixture to the spaghetti squash skins on the baking sheet. You can also use an 8×8 casserole dish prepared with cooking spray for this.
- Bake uncovered for 1 hour in the oven, until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Let rest for 10 minutes before serving.
Notes
Optavia Approved
- Per serving (4 servings) ¼ protein serving, 2 ½ vegetables, 2 condiments, 1 fat
