Spaghetti Squash Marinara with Caramelized Onions and Mozzarella

Prep Time: 30 mins | Cook Time: 2 hours | Course: Dinner | Serves: 8

Spaghetti squash casserole with zucchini, caramelized onions, and marinara sauce, then topped with mozzarella cheese. This takes a while to roast the squash first, then make the casserole, but it is totally worth it. Inspired by Dr. Andrew Weil, renowned doctor of integrative medicine and founder of the True Food Kitchen https://www.truefoodkitchen.com/wp-content/uploads/2021/02/Spaghetti-Squash-Casserole.pdf 

Casserole:

2 spaghetti squash 

2 Tbsp olive oil, divided 

2 cups zucchini, grated

1 onion, sliced thin

Salt and pepper, to taste 

6 oz mozzarella cheese, shredded 

½ cup Parmesan cheese, grated 

Tomato Sauce:

1 15-oz diced tomatoes 

3 cloves garlic, minced 

1 Tbsp olive oil 

Salt and pepper, to taste

1 tsp dried oregano or 1 Tbsp fresh

¼ tsp ground allspice 

¼ tsp ground cloves

¼ cup fresh basil, chopped 

Preheat oven to 350°. Spray oil two rimmed baking sheet pans. Cut the stem end off of the spaghetti squash, then cut it in half lengthwise, scoop out the seeds and strings with a large spoon, and discard them. Brush the inside with 1 tablespoon olive oil and season with salt and pepper. Place the squash, cut side down, on the prepared sheet pans and roast for about 90 minutes, until the squash is tender. Meanwhile, caramelize the onions and make the tomato sauce.

In a large skillet, caramelize the onions in the remaining tablespoon of olive oil, stirring until softened and golden. This may take 10 to 15 minutes.

To make the tomato sauce, put the tomatoes with their juices, garlic, and olive oil in a blender. Puree to a smooth sauce consistency. Stir in the seasonings.

Scoop the spaghetti squash out of its shell into a large bowl. Stir in the grated zucchini, caramelized onions, and tomato sauce. Top with mozzarella and parmesan cheeses, then bake for 30-40 minutes. The cheese will be golden and the casserole bubbly hot throughout.