Baked Cheesy Spaghetti Squash Casserole

Baked Cheesy Spaghetti Squash Casserole


1 large spaghetti squash, Olive oil, 1-2 teaspoons Italian seasoning, 1 cup sweet onion, small dice, 2 large handfuls of baby arugula, 1 cup crumbled vegan feta (“Violife”), 1 cup shredded vegan mozzarella (“Violife”), divided (½ for topping), 1/2  cup vegan ricotta cheese ("Tofutti Better Ricotta"), 1 teaspoon garlic powder,  Salt and pepper  


  • Preheat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Coat the inside with 2 teaspoons olive oil, Italian seasoning and salt and pepper. Bake cut side up for 45-50 minutes.
  • In a small bowl, mix together 1 cup feta, and ½ cup of mozzarella. Set aside.
  •  In a skillet over low heat, add 2 teaspoons olive oil and saute onion until lightly browned and caramelized. Remove onions from pan and set aside.
  • Add another teaspoon of olive oil to the same pan and saute baby arugula until slightly wilted.
  • When squash is cooked and cool enough to handle, use a fork to scrape the strands out of each half. Add the strands and onions back to the skillet with the arugula and stir to combine. Mix in the 2 teaspoons of Italian seasoning and garlic powder.  Remove from heat and fold in the cheese mixture.  Season to taste with salt and pepper.
  • Transfer the mixture from the skillet into a lightly greased baking dish. Fold in enough of the ricotta cheese mixture to create a moist but not too liquidy consistency. Spread evenly. Top with the remaining ½ cup of mozzarella.  Bake for about 30 minutes in the oven at 350 degrees until bubbling and slightly browned on top. Serve warm.
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