Cheesy Spaghetti Squash Zucchini Bake

I was getting little tired of only using spaghetti squash as spaghetti. I wanted to create a side dish that was unique, easy and oh yeah, cheesy.

I find the easiest way to make spaghetti squash is in the Instant Pot. Here’s my quick and easy 5-Minute Instant Pot Spaghetti Squash to help get you started.

Once you’ve got your spaghetti noodles, simply toss them in a bowl with some simple ingredients and bake it topped with a layer of thinly sliced zucchini.

Then go to town!

(For more information on the best type of oven-safe skillet to use, check out my guide on different types of cookware, such as stainless steel vs. cast-iron.)

Cheesy Spaghetti Squash Zucchini Bake

★★★★★ 5 from 1 reviews

• Author: Laney Schwartz
• Yield: 4 1x

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Description

Cheesy Spaghetti Squash Zucchini Bake that makes a great side dish for any meal!

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Ingredients

Scale 1x2x3x

• 1 cooked spaghetti squash
• 1 tablespoon olive oil
• 1 yellow onion diced
• ½ teaspoon salt, divided
• pinch of pepper
• ¼ teaspoon fresh thyme
• 3 garlic cloves, minced
• 1 small zucchini, thinly sliced
• 1 cup shredded sharp white cheddar cheese, divided

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Instructions

1. Preheat oven to 400 degrees. Heat an oven safe skillet or cast iron pan over medium/high heat. Add olive oil, onion, ¼ teaspoon salt, pepper, and thyme. Cook for 3-5 minutes until onions begin to soften. Add the minced garlic and cook an additional minute. Turn off heat and set aside.
2. Scoop the cooked spaghetti squash noodles into a large bowl. Add ¼ teaspoon salt and ½ cup cheese. Stir to combine. Stir in the onion mixture until well combined.
3. Pour mixture back into the pan and layer the sliced zucchini on top in a single layer. Drizzle lightly with olive oil then top with remaining shredded cheese (plus a little more if you’re feeling crazy). Bake for 25-30 minutes until cheese is bubbly on top. Serve immediately. 

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