Spaghetti Squash-and-Vegetables Gratin


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With this mixture of summer squash, mushrooms and stewed tomatoes, no one can turn this one down.

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  • 1 tsp. olive oil
  • 3 C. summer squash
  • 3 C. sliced mushrooms
  • 1/2 tsp. salt
  • 3/4 C. shredded mozzarella cheese
  • 1/4 C. chopped fresh parsley
  • 1/4 tsp. black pepper
  • 2 garlic cloves, minced
  • 3 C. cooked spaghetti squash
  • 1/2 C. fresh bread crumbs
  • 1 (14.5 oz.) can no-salt-added stewed tomatoes, undrained and chopped

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Cook spaghetti squash whole, piercing the skin well, or cut in half and remove the seeds; bake it at 350 degrees until it is tender. When the squash has cooled a little, remove the tender flesh with a fork

causing the flesh to spaghetti into long strands. Preheat oven to 450 degrees. Heat oil in skillet over medium-high heat. Add summer squash and mushrooms; sauté 10 minutes Remove from heat. Add 1/4 C. cheese, parsley, salt, pepper, garlic, & tomatoes. Combine 1/4 C. cheese and squash. Arrange squash mixture in large dish. Spoon tomato mixture over

squash. Combine 1/4 C. cheese and bread crumbs; sprinkle over tomato mixture. Bake 15 minutes or until bubbly.

Serves 6.

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