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+ servings

Harvest Squash Casserole

Trio of veggies
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Side Dish
Cuisine: Vegetable
Servings: 12
Author: Cynthia


  • 1 spaghetti squash, cooked (see above for cooking options)
  • 3 large zucchini finely shredded, about 4 cups
  • 3 large carrots finely shredded, about 3 cups
  • 8 cloves of garlic minced
  • 1 bunch fresh thyme chopped
  • 1 bunch fresh parsley chopped
  • 1/4 cup fresh parmesan or pecorino romano cheese grated
  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • Kosher salt and white pepper to taste


  • Cut spaghetti squash in 1" slices and place on a baking sheet, or cook whole by placing in a baking dish and cover with foil, cook for about an 1 hour to 1 hour and 15 at 350*F. Microwave: Cover halves with paper towel and place in a dish in an inch or so of water and cook on high for about 10 minutes. Flesh should easily fall away from sides in strands. Seeds can be scraped out before of after cooking. 
  • Heat olive oil and butter in a heavy skillet on medium heat. Add minced garlic and saute briefly.
  • Add shredded zucchini and carrots and saute a couple more minutes.
  • Next, add fresh herbs, salt and pepper, and saute another minute.
  • Toss cooked spaghetti squash with zucchini and carrots in a separate bowl or serving dish with cheese. Check seasoning.
  • Serves 12 as a side dish. It can be made a day ahead and reheated.